Honey Roasted Pork Tenderloin

1.5 pound pork tenderloin
2 tbsp honey
2 tbsp evoo
1 tbsp McCormick's Smokehouse Mmaple seasoning

4 red potatoes
Dash kosher salt and pepper

Preheat oven to 350 degrees
Combine olive oil and honey in a small bowl, warm to soften
Baste pork tenserloin with half the olive oil and honey,  season both sides with smokehouse maple
Place on rack on baking pan

Quarter chop red potatoes baste with olive oil and honey and season with salt and pepper

Add potatoes to pan for the second hour ( Pork will take about 2 hours)  

Cook pork to 160 degrees 

Serve and enjoy!

Spinach & Mushroom Stuffed Chicken

2 Chicken breasts
1 tbsp evoo
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp fresh ground pepper
1 cup chopped mushroom
1 cup fresh spinach
1/2 cup part skim mozzarella cheese
1 cup cooked white rice
Dash salt/pepper

Preheat oven to 375 degrees
Heat olive oil over medium-high heat on large grill pan
Butterfly chicken breasts and season both sides with Italian seasoning, garlic powder and ground pepper

Brown both sides of chicken, about 3 minutes per side

Place chicken on greased baking pan 

Sauternes spinach and mushrooms in grill pan (add a little olive oil if necessary) 

Put half the spinach and mushrooms in open side of chicken, top with half the mozzarella and close with a toothpick
Cook for 20 minutes
Cover top of chicken with remaining.mozzarella, cook for 5 more minutes, or until cheese is melted
Serve over rice with remaining spinach and mushrooms

Yellow Submarines

It's Grill Season!

It's March, 70 degrees outside, and Mike is inspired...let's grill!

Yellow Submarines

2 Large Yellow Squash

1/4 cup diced onion

1/4 cup diced tomato

1 diced jalapeno pepper

1/2 diced red potato

2 slices diced bacon 

1/4 cup shredded colby/monterey jack cheese

Salt and Pepper to taste

1 tspExtra Virgin Olive Oil (EVOO) - optional

(Mike made this, and he uses real bacon, not turkey bacon, (what I typically use as a lighter/healthier option). But, if he's cookin',  I'm not complainin'!

• Cut the tops off of both Yellow Squash (as Mike says, "convertible" the boats)
• Scoop out the insides and dice
• Place diced squash, onion, tomato, jalapeno, potato, and bacon into a medium sized mixing bowl
• Season ingredients with EVOO, salt and pepper and mix 
• Place ingredients into hollowed out Squash

•  Wrap in tin foil, poke a couple holes so the steam can escape

• Grill on medium heat for 30 minutes
•  Unwrap and top with shredded cheese, then proceed to grill for 10 minutes 

Pairs well with Bacon Wrapped Pork Filets!