Bacon Wrapped Pork Medallions

Bacon Wrapped Pork Medallions

8 slices bacon
1 tablespoon garlic powder
1 teaspoon seasoned salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon Mr. Stubbs Pork seasoning
2 pounds pork tenderloin
2 tablespoons butter
2 tablespoons olive oil

Preheat an oven to 400 degrees F.

Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.

Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.

Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F.

Big Papi’s Slow Cooker Ravioli Lasagna

Big Papi’s Slow Cooker Ravioli Lasagna

1/2 pound ground beef
1/2 pound of sweet Italian Sausage
1 tablespoon chopped garlic
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground black pepper
2 (24 ounce) jars prepared pasta sauce (if you don’t like a lot of sauce you can use one jar)
1 teaspoon Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1 (25 ounce) package frozen cheese & mushroom ravioli

Heat a large skillet over medium-high heat. Cook and stir beef and susage, garlic, garlic powder, salt, and pepper in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir pasta sauce, Italian seasoning, basil, and oregano into ground beef mixture.

Ladle a generous layer of meat sauce into the bottom of a slow cooker; add a layer of ravioli. Ladle another layer of meat sauce over ravioli layer; alternate with remaining ravioli and meat sauce until all ingredients are used.

Cook on Low for 3 to 5 hours. Sprinkle ravioli mixture with mozzarella cheese and continue cooking until cheese is melted, 45 minutes to 1 hour more.

Spicy Beef and Broccoli Chow Mein

Spicy Beef and Broccoli Chow Mein

1/4 cup soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon red wine vinegar
1 tablespoon sesame oil
1 tablespoon garlic powder
1 tablespoon honey
2 teaspoons chile sauce (optional)
1 teaspoon freshly ground black pepper
1/2 pound thinly-cut flat iron steaks
1 cup broccoli florets
6 ounces dried chow mein noodles
1 tablespoon olive oil, or more as needed
1/4 white onion, chopped
4 cloves garlic, minced, or more to taste

Whisk soy sauce, oyster sauce, hoisin sauce, red wine vinegar, sesame oil, garlic powder, honey, chile sauce, and black pepper together in a bowl until marinade is smooth. Brush marinade onto steak strips and broccoli, reserving some for the noodles. Refrigerate for 4 hours to overnight.

Bring a large pot of lightly salted water to a boil. Cook chow mein noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain.

Heat oil in a wok or deep skillet over medium heat; cook and stir onion for 3 minutes. Add garlic and beef-broccoli mixture; cook and stir until beef is cooked through, 1 to 2 minutes. Add noodles and reserved marinade; toss using tongs and cook until heated through, 1 to 2 minutes.


Lemony Shrimp over Brown Rice

Lemony Shrimp over Brown Rice

1 cup brown rice
1 2/3 cups water
3 tablespoons butter
3 tablespoons olive oil
2 cloves garlic, minced
1/2 cup white wine
2 tablespoons fresh lemon juice
1 1/2 pounds medium shrimp – peeled and deveined
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon cornstarch

Combine the brown rice and water in a small saucepan. Bring to a boil, reduce heat to low and cook until all the water is absorbed, about 25 minutes.

Melt the butter with the olive oil in a skillet over medium heat; cook the garlic in the butter and oil until fragrant, 1 to 2 minutes. Pour in the wine and lemon juice; reduce heat to medium-low and simmer. Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes. Sprinkle the parsley over the shrimp and cook another 2 minutes. Add the cornstarch to the liquid and stir until it thickens, about 1 minute more. Serve hot over rice.



6 tablespoons all-purpose flour, divided
4 (4 ounce) boneless center cut pork chops (about 1/2 in. thick)
1⁄3 cup minced shallot (about 2)
2 teaspoons bottled minced garlic
1 (8 ounce) package sliced mushrooms
2 teaspoons chopped fresh thyme
1 cup chicken broth
1⁄4 cup marsala wine or 1⁄4 cup dry sherry
1⁄4 teaspoon salt
1⁄4 teaspoon black pepper

Heat a large nonstick skillet over medium-high heat. Place a 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.

Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add remaining 2 tbsp.. flour and thyme to pan and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.

Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.

Serve with mashed potatoes. Garnish with thyme sprigs, if desired.