June 28th - July 4th

Thursday - Spaghetti and Meatballs with a garden salad.  Gia Russa Pasta Sauce is on the BOGO Free sale.  This is my favorite jarred sauce. I usually make my own, but when this is on sale I snatch it up because it is on the expensive side typically.  This sauce is lower in carbs than most and has a great flavor - try it and let me know what you think!  Muellers Pasta is also on the BOGO Free sale!  You can also pick up a fresh  baguette for just $1 at the bakery!  They are on sale 10 for $10, but you can buy just one!


Friday - Blackened Tuna Steaks with Mango Salsa and a salad.  I have not tested this recipe, but it has a lot of great reviews. I really want to incorporate more fish in our diet, so I'm going for it. Tuna Steaks are on sale this week at Publix. Hopefully this will be a fish recipe I can eat - I'm not a fan of the fishy stuff. I'll let you know how we like it.  Mangoes are on sale too! NOTE: I usually like to make a recipe exactly as stated the first time, but I fear the heat in this dish might be a little much for me, so I am going to reduce the cayenne by 1/2 and probably the paprika too - then I'll taste it and make any necessary adjustments according to my tastes. Avocados are on sale, so I will add one to the salsa (I LOVE Avocados). I am also going to halve this recipe to serve just 2 people (I don't want leftovers in case we don't like it)


Saturday - Date night! 

Sunday - London Broil with a garden salad.  
London Broil is not a tender cut of meat by any stretch of the imagination, however, if you marinate it overnight and cut it thin enough (I use an electric knife for this), you can have a nice low-carb meal at a great price. It is on sale this week for $3.99/lb, so I'm going to pick some up and marinate it in Italian Dressing (A vinaigrette type dressing - not the creamy kind. I usually buy whatever is on sale - Kraft is on the BOGO Free sale this week).  


Directions
On Saturday (or the day before you plan to make this) score the meat by making diagonal slits about 1/8-1/4 inch deep across the top of the steak (depending on how thick your steak is) - then make a 2nd set of diagonal slits to make crisscross diamond shapes. Turn over and repeat this scoring technique. Place in a large glass container; salt and pepper generously on both sides and pour about 1/2 - 3/4 cup of dressing on the meat. Turn to coat well.  Let marinate in the fridge overnight.


I always like to let meat come to room temp before cooking to ensure it cooks evenly throughout, so I take this out of the fridge  a couple hours before I plan to make it. There are several ways you can prepare this steak, but you should always cook it hot and fast to a maximum of mid-rare for optimum flavor.  First things first - throw out the marinade. I generally like to sear it in a very hot oven-safe pan (coated with a little olive oil). Sear for 1-2 minutes on both sides and then place in a pre-heated 425 degree (F) oven for about 5 minutes - longer for a thicker cut of meat. Remove from pan and let rest for 10 minutes (on a plate or cutting board) and then slice as thinly as possible on the bias (crosswise at a 45 degree angle).  If you don't feel you have a pan large enough  you can also broil it on high, but searing first is great for adding flavor. Broil usually 5-7 mins each side depending on the thickness of the cut.  Remember when broiling to always leave your oven door ajar and turn the exhaust fan on high. No matter how you cook it be sure you have your instant-read thermometer on hand to check the temp. I cook this between 120 and 125 degrees (F) and let rest for 10 mins. I prefer closer to the 120 degree temp. Grilling is an excellent way to cook this as well!  
NOTE: Make up a chimichurri sauce early in the day and it will pair nicely with this! (Be sure to add the ingredients to the shopping list if you plan for this)



Monday - BBQ Chicken Sandwiches and Coleslaw.  Love these Sandwiches! I don't like the coleslaw in the recipe. I stick with our fave Sweet Restaurant Slaw!  Sweet Baby Ray's BBQ Sauce is on the BOGO Free sale this week, so pick up 2 of them and keep one in the pantry. We LOVE the sweet and spicy sauce!


Tuesday - This is definitely going to be a leftover night for us so nothing goes to waste. We will have plenty of leftovers in the fridge this week I'm sure.


Fourth of July Wednesday - I haven't discussed holiday plans with Don yet, so I'm not sure what we are doing for the 4th, but with the sales this week I would suggest buying the pork spareribs for 1.99/lb and making slow cooker bbq ribs and coleslaw.  If the weather cooperates and you really want to get outside and bbq, ground chuck is on sale - so burgers are the obvious choice - I would go with the Guacamole Cilantro Lime Burger because they have SO much flavor, and I think I've decided they are my fave! Ball Park Beef Franks are on the BOGO Free sale this week too and hot dog buns are on sale in the bakery!  and Sweet Georgia Corn on the Cob is on sale 12 for $3 (remember you don't have to buy 12 pieces to get the sale price. If you buy just 4 pieces of corn it will be just $1, 8 pieces will be $2, see where I'm going here...)  


NOTE:  If you are using the grocery list on here, be sure to add what you need for your 4th of July celebration.  Don't forget dessert! These cupcakes are da bomb! 


Shopping List


Bakery
Baguette (on sale 10 for $10 - you can just buy 1 for $1)
Buns for the BBQ Chicken Sandwiches. I usually buy the regular hamburger buns (Bonus - they are on sale this week - 8 count package is $2.29)


Produce
Onion x4
Garlic x2
Green onion
Cilantro
Basil
Mango (BOGO Free sale)
Avocados (on sale 2 for $3)
Limes x2 (on sale 5 for $1, but you get the sale price when you buy just 2, so they should be just 20 cents each! yay!)
Small red bell pepper
Jalapeno
1 (160z) bag of coleslaw mix
Extra for me because we love pineapple - Pineapple, peeled and cored (on sale for $2.99)


Spices (most will have these on hand already - so check your spices!)

• Paprika
• Cayenne pepper
• Onion powder
• Salt
• Ground black pepper
• Dried thyme
• Dried basil
• Dried oregano
• Garlic powder

Sugar

Dairy

Milk 

Eggs

Extras

Canola Oil

Olive Oil (I like the Lucini Brand - it's expensive, but worth it!)

1 bottle of your favorite bbq sauce (Sweet Baby Ray's is on the BOGO Free sale this week. I always use the Sweet and Spicy - yummm)

Miracle Whip (you  need at least 2/3 cup)

White vinegar

Italian Dressing (Kraft is on the BOGO Free sale this week)

1 cup dry Italian bread crumbs

Spaghetti Noodles (Muellers is on the BOGO Free sale this week)
Gia Russo Spaghetti sauce (BOGO Free sale) I like the tomato basil the best

Extras I need: 

Bread - Nature's Own ButterBread is on the BOGO Free sale this week. Don prefers the honey wheat, but he's getting the butterbread this week!

Mayonnaise

Jif Peanut Butter (is there any other brand?)

Cokes (On sale buy 2 get 2 free)

Gain liquid laundry detergent is on sale

Crest toothpaste is on sale 10 for $10!

Little swimmies (the dog is getting old and needs diapers - someone suggested trying these on him...I'm game for anything to save my floors from his accidents.  Poor little guy)

Meats

1 Whole cut-up Fryer Chicken

2 lb London broil

2 lbs Ground round

2 Tuna Steaks (1 for each person you are serving)

June 21st - June 27th

It was a great week having Madison home!  We made a bunch of stuff while she was here and took lots of pictures to share on the blog. I can't wait to get all those posts done and published!

She's off to work in Canada until the end of July!

Publix has summer vegetables on a really great sale this week along with Tilapia, Ground Round and Shrimp!  Have a great week!

Thursday - Roasted Chicken Breasts with Roasted Vegetable Orzo

Friday - Tilapia with Rice Pilaf

Saturday - Guacamole Cilantro Lime Cheeseburger with chips and fresh salsa (add fresh garlic to this salsa recipe and I am only using 3 serranos - that is plenty hot. Don't forget to remove the seeds before chopping!) For the guacamole I use 2 avocados, garlic and salt to taste, and 1/2 a lime. I mash it all together and put in the fridge for several hours or overnight. 
Sunday - Garlicky Pork Stir-Fry (see recipe below - it's another one of our faves!)
Monday - California Grilled Vege Sandwich and fries
Tuesday - Grilled Shrimp Tacos
Wednesday - Leftover night

Garlicky Pork Stir-Fry

Ingredients
2 lb pork loin cut into bite sized cubes
1/8 cup white wine vinegar
1/3 cup soy sauce
1.5 tablespoons sugar
1 tablespoon minced garlic
crushed red pepper flakes to taste - (I use about 1/8-1/4 teaspoon)
1 large onion cut into 2 inch pieces
1 large green bell pepper cut into 2 inch pieces
2 teaspoons vegetable oil
1/2 cup cornstarch


Directions
Place cubed pork into a ziploc bag with 1/2 cup cornstarch and shake to coat. Heat oil in a large skillet over mid-high heat. Add pork and stir-fry and brown on all sides (about 5 minutes) then add garlic and veges and stir fry until pork is cooked through - about 5 more minutes. Whisk together soy sauce, vinegar, pepper flakes and sugar and add to skillet. Stir-fry until veges are tender to your liking. (Pork should be cooked through at this time, but always check to make sure it is just slightly pink in the center of thickest piece). Serve over rice or noodles.


Shopping List


Bakery
2 (4-x6-inch) focaccia bread pieces, split horizontally
Hambuger buns (as many as you need for the burgers)


Produce
fresh parsley
cilantro
basil
garlic
6 yukon gold potatoes
green bell pepper
red bell pepper x2
red onion x2
yellow onion x2
jalepeno
3 serrano chiles
3 tomatoes
avocados x2
mango
zucchini
yellow squash
1 lb asparagus
1 lb portobello mushrooms sliced
bag of slivered carrots
1 (12 ounce) package DOLE® All Natural Southwest Salad Kit

4 limes 
2 lemons


Dairy
grated parmesan cheese
butter
monterey jack cheese - sliced (at least however many slices you need for burgers)
1/2 cup crumbled feta


Spices
chicken bouillon (at least 4 cubes) or chicken base
3 cups chicken broth (or chicken base with 3 cups water)
salt
pepper
garlic powder
chili powder
cumin
crushed red pepper flakes
corn starch


Extras
Premium Extra Virgin Olive Oil first cold press

vegetable oil

dry white wine (at least 1/4 cup)
16 oz package orzo pasta
white rice (at least 1.5 cups)
mayo (at least 1/4 cup)
8 inch flour tortillas (at least 6)
white wine vinegar
soy sauce
sugar


Frozen
bag of frozen peas


Meats
Tilapia Fillets x4 (or more as needed)
1 lb large shrimp - peeled and deveined
Bone-in Skin-on Chicken Breasts x4 (or more as needed)
1 lb ground round (for 4 hamburgers - purchase more as needed)
2 lbs pork loin

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June 14th - June 20th

This week my menu is based on what Madison is craving.  She is home for just a few more days until she leaves for Canada where she will spend most of her summer on a horse breeding farm.  I am going to miss her so much, but I know she is going to have a fabulous experience, so I am very excited for her!

This Sunday is also Father's Day. Thank goodness Publix understands how much dad's like steak! They have boneless Rib-eye Steaks on sale for $7.99/lb! That is a $5.00 per pound savings! Don is going to be spoiled on Father's Day with these steaks - I'm looking forward to them too!

Don't forget! For every $50 in groceries you spend this week, you can purchase a $50 gas card for just $40!  The coupon is in the weekly ad flyer, and you can pick those up when you enter the store. Usually the cashier will have the coupons on hand as well! I spent enough to purchase more than one, so the cashier supplied me with another coupon! Gotta LOVE Publix!!

Thursday - Madison is craving a burrito from Moe's, so we are going to indulge her tonight and pick up some burritos for dinner! Poor kid has been suffering through the college meal plan since she started last fall.  As a freshman living in the dorms, she was required to have the meal plan. The meal plan at SCAD is very expensive, so she didn't have the funds to eat out very often. She was a trooper and made the best of the cafeteria style food, so we are happy to spoil her a bit while she is home.

Friday - Baked Potato Grilled Cheese with Baked French Fries. I haven't tried this recipe yet. Madison found it - it sounds so good! I don't like the thought of using 2 pans to make a grilled cheese sandwich, so I plan to cook the bacon and use the bacon grease to cook the potatoes in the same pan! I will share our thoughts after we try it.  Let me know what you think if you give it a go.

Saturday - Jalepeno Popper Stuffed Chicken with a salad.  This is a new recipe for me as well.  My girl loves those jalepeno poppers, so this sounds like something that is right up her alley! Sadly, it also sounds really unhealthy, so I am going to pair it with a salad. I realize that doesn't help much, but it will make me feel just a teensy bit better about serving this.  I will report back on what we think about it and any changes I make.

Father's Day Sunday - Rib Eye Steaks, Garlic Mashed Potatoes, Sauteed Garlic Spinach. I make these steaks the same way I make a Porterhouse.  

Monday - Spinach & Artichoke Cheese Fondue with a salad.  We just love the Melting Pot's Spinach & Artichoke Cheese Fondue and wanted to try making it at home. This is another new recipe - so I'll post what we think! But honestly, how can you go wrong with cheese fondue?

Tuesday - Mango Chicken Bake This is another new recipe for me. I have some boneless, skinless chicken breasts in the freezer I need to use up and mangoes are on sale this week at Publix, so this works for me. It sounds great too!

Wednesday is a leftover night for us this week

Shopping List

Bakery

Sliced Italian Sandwich Bread or French Bread (whatever you prefer for the grilled cheese)

Produce

Garlic x2

onion

mango (on sale buy 10 for $10, but you can buy any amount at $1/each - you don't have to buy 10)

fresh cilantro

green onions

fresh ginger (enough for 1 tablespoon minced)

2 jalapeno peppers

Yukon Gold Potatoes

10 oz bag of Spinach

Salad Bags (Fresh Express are BOGO sale)

Dairy

Butter

1 (8 oz) cream cheese

1/2 cup shredded cheddar cheese

sour cream

cheddar cheese slices

2.5 oz Butterkase Cheese

2.5 oz Fontina Cheese

shaved parmesan cheese

Eggs

Canned items

Artichoke Hearts - chopped (at least 2 oz)

Spices

Red Curry Paste (1 teaspoon)

Chicken Broth

Vegetable Broth (3 oz) or you can use vegetable paste mixed with water

Tarragon Vinegar

Tabasco Sauce

Garlic Powder

Salt

Pepper

Sugar

All Purpose Flour (I like the White Lily Brand)

Extras

Olive Oil (look for the 1st cold pressed Extra Virgin Olive Oil - I like the Lucini brand)

Vegetable Oil

White Rice

Seasoned Bread Crumbs (at least 1 cup)

Meat

2-4 lbs of Rib Eye Steaks (on sale for $7.99/lb at Publix)

6 Chicken Thighs

4 Skinless, Boneless Chicken Breasts

Bacon (Publix bacon is on sale)

Extras I need

Watermelon

Grapes

Strawberries

Pineapple

sandwich bread x2

chocolate chips

angel food cake mix

milk

2 cups heavy cream

small buttermilk

Ice

June 7th - June 13th

Another busy week! We enjoyed having Madison home for a couple of days. She even went furniture shopping with me! She is going to take our current sofa set in our family room to college with her in the fall, so I need to redecorate that room and soon! I did find a set I liked well enough, but we tried to pick fabric colors and struck out! I guess we'll have to keep looking - just couldn't decide. It is a big purchase, and I want to be sure. 

Madison went back to Savannah on Tuesday and stayed the night with a friend before getting back on the road Wednesday morning. She started out early to make her way to TN for her apprenticeship, but she only got a little over 1/2 way when the charge light came on! So much for having it checked out here at home by a shop before she left for the trip! Being the smart girl she is, she pulled off the highway and parked to call her dad. Don determined it was most likely the alternator, so we had to find a repair shop who had the part and could do the work that same day. 

Fortunately, we were able to find something very close and she was back on the road several hours and several hundred $$$ later (ugh!).  She did finally make it to her destination around 9:30pm (about 6 hours later than what she had planned!).  It was quite stressful being so far away, but I'm so happy we were able to get it repaired and she made it safely. Now I can relax for a few days until she's back on the road for home. Looking forward to her being home another couple days before she heads to Canada for 6 weeks! Don't worry - the car is staying home! She will be flying!

Thursday - Eye of Round Roast with a salad.  This will be the first time for me making this recipe, so I'm a little skeptical, but will report back with how it turns out. I won't leave it in the oven as long as the recipe states as I think a roast should be taken out about 120-125 degrees for mid rare and that's how we like 'em, so I will check the temp at about 1 hour 30 mins to 2 hours - somewhere in there.  I will most likely season this with a paste of olive oil, minced garlic, fresh thyme, salt, and pepper as well. Eye of Round is on sale, so this is a great time to try this recipe! If you end up making this, please report back and let me know how it turned out for you!

Friday - Spicy Garlic Lime Chicken with a salad. I did make some changes to the recipe as follows: I used fresh garlic, thyme and parsley - if you don't have the fresh stuff, go ahead and used dried. I also add a tbsp of tequila with the lime juice, and if your chicken breasts are thick you will have to cook it a little longer after adding the lime & tequila (about 10 mins instead of 5 as the recipe suggests). No worries though as that helps the sauce to reduce down to a very nice flavorful glaze.

Saturday - Slow Cooked Chili I know it is really hot out, but we do love chili and the sausage I like to use in this chili is on sale.  Here are the changes I make to the recipe:  I use 2lbs Publix mild Italian sausage. I use 2 cans of tomato sauce and 3 cans of diced tomatoes because I like it more saucy. I always buy the tomatoes and sauce with the basil, garlic, and oregano flavor as well. And because I LOVE garlic, I usually throw in some extra cloves.  When using a slow cooker I like to buy those slow cooker liners you can get in the grocery store where you find the foil and saran wrap. I use those to make clean up a SNAP!

Sunday - Chicken Milano - this is a new recipe for me, but it sounds really good. I will report back on how it turns out.

Monday - Wednesday - I will have lots of leftovers at this point, so in an effort not to waste anything we will be enjoying leftovers on Monday, Tuesday, and Wednesday. Sometimes I fit in the leftovers on other nights if I have a day where I'm not able to make my planned meal for whatever reason, so working in leftover nights is always a good idea when menu planning.

Produce

Lime Juice

(2) Onions - medium

(1) Green Pepper

Garlic

Fresh Basil

2 bags of Salad

Dairy

Butter

Shredded Cheddar Cheese

Sour Cream (If you like for the chili)

Heavy Cream (at least 1 cup)

Canned Food

(2) 16oz canned Kidney Beans (I prefer the light colored beans)

(3) 14.5oz cans Diced Tomatoes (I always use the garlic, basil and oregano flavored tomatoes) Hunt's tomatoes are BOGO sale at Publix this week

(2) 8oz cans Tomato Sauce (garlic, basil and oregano flavor is what I use)

Chicken Broth (at least 1 cup or if you have chicken base you can sub that with 1 cup water)

Extras

Extra Virgin, First Cold Pressed Olive Oil

Vegetable Oil

1/2 cup Sundried Tomatoes

8oz Fettuccine Pasta

Salad Dressing if needed

Slow Cooker Liners

Spices

Salt

Pepper

Cayenne Pepper

Paprika

Onion Powder

Thyme (dried or fresh - whichever you prefer)

Parsley (dried or fresh - whichever you prefer)

Chili Powder

Meat

3 lb Beef Eye of Round Roast (On sale for $3.99/lb at Publix)

6-8 boneless, skinless Chicken Breasts (on sale for $2.99/lb at Publix)

1.5 to 2 lbs Publix Mild Italian Sausage (on sale for $3.99/lb at Publix)

Extra Stuff I need on my list

Pineapples (on sale already peeled and cored for $2.99 each)

Mountain Dew (Pepsi products are buy 2 get 1 free)

Ice

Bread

Eggs

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June 2nd - June 6th

My menu is a little late this week.  I drove up to Savannah on Thursday to help my daughter move out of her dorm room and get it all cleaned, so I was out of town on Thursday and Friday. I am still amazed her freshman year of college is already over!  My drive to Savannah was an easy one - the interstate cooperated and the weather did too - mostly. There were 2 quick storms I had to drive through in Georgia - at one point it was even hailing, but fortunately both were over quickly.

Once in Savannah I headed straight for the dorm. Madison was waiting for me - she let me in the gate; I parked the truck, and we headed to dinner.  It was her last day of freshman year and she ended it with straight A's!  She had a very successful first year of college, and we are so proud of her!

After enjoying a nice meal, we walked back to the dorm and assessed the situation.  Clearly it was going to be a big job!  There was still lots of stuff to organize into boxes, and lots of trash to remove.  Both of her roommates left the day before, and Madison agreed to take care of all of the cleaning so they could get home.

Before...

In addition to the cleaning (which was a big job all on its own), we had to move Madison's furniture into storage for next year. She is sharing a storage unit with a friend, and we picked up his stuff for storage too. We worked until midnight Thursday, and woke up at 6am on Friday to start moving the furniture out. We got to the storage place around 7:30 and no one was there! We had to wait until 9am for the attendant to get us into the unit, so we went to breakfast.  After picking up and transporting Johan's stuff to storage, we got to work in the room. We just about used an entire bottle of bleach on that room, and we finished around 2pm - had the walk-thru with the RA  - then went to the barn to say so long to the horses.  After having a late lunch, we drove home and made it by 9pm. 

After

So happy to be home with my girl. She'll only be here for a few days, but I plan on making her favorite things while she is home, so my menu this week will be built around Madison's preferences.

Saturday - Pulled Pork and the Best Coleslaw Ever (For the pulled pork I used the Boston Butt Roast I picked up on sale last week.  I follow the recipe exactly, except have to slow cook it longer for about 8-10 hours until the roast shreds easily)

Sunday - Spaghetti and Meatballs - use this red sauce and your favorite noodles. Serve this with a garden salad

Monday - Meatball subs and french fries (use leftover meatballs and sauce). I use mozzarella cheese on the subs. For the sub rolls I use this bread, but you can purchase sub rolls at the bakery.

Tuesday - Madison is heading back to Savannah on this day, so Don and I will have leftovers Tuesday and Wednesay

Back to normal next week with a full menu and shopping list.  Have a great weekend!!

May 17th - May 20th

The Publix sale flyer is a little small this week, but as they say - good things do come in small packages!  I was so happy to see Pork TenderLoin on sale for just 4.99/lb!! and my favorite steak - Porterhouse is on sale for 7.99/lb!

If you read my recent post on the Tropical Pork Chops, you know I am a big fan of pork.  My most favorite cut is the Pork TenderLoin.  When cooked just right, this cut is so flavorful and tender - what's not to love?!  and BONUS - it cooks up in just 15 mins!!  So this week I am sharing my go to recipe when I want to make something nice for company.  It is my favorite recipe hands down! Tasty and impressive too!

Remember to cook pork to about 140 degrees and then let rest about 10 mins

I usually do my shopping in 2 trips for freshness, so I only have my menu planned through Sunday so far this week.  Will post the rest of the week over the weekend...

Thursday - Roasted Chicken Breasts (if you follow this blog you have probably figured out this is a go to recipe for me. We have this often because it is healthy, tasty, easy, and inexpensive) serve with a garden salad

Friday - Get a movie and have a date night at home! Porterhouse Steaks with a garden salad

Saturday - Pizza night - use Bridgford frozen Ready-Dough and your favorite ingredients and serve with a salad (see recipe below for ideas)

Sunday -Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze (see recipe below) serve with a garden salad or rice pilaf. For a real treat serve with garlic mashed potatoes and sauteed fresh baby spinach and garlic.

Shopping list(keep in mind I am only feeding 2, so you may need to adjust the quantities to suit your needs)

Produce

Small piece of Fresh Ginger

Fresh Cilantro

Fresh Oregano

Lime

Garlic

1 bag of Fresh Baby Spinach

Tomatoes (FL Vine-ripened tomatoes are $1.49/lb)

2 bags of salad (Publix salad bags are 2 for $4)

Dairy

2 cups Mozzarella cheese (shredded or sliced - Sargento shredded cheese is 2 for $5)

Extras

Apricot preserves

Sweet Baby Ray's Sweet and Spicy BBQ Sauce

hot sauce (We like Sriracha)

Extra Virgin Olive Oil (first cold pressed)

Spices

Chili Powder

Garlic Powder

Sugar

Salt

Pepper

Meat

2 Bone-in and Skin-on Chicken Breasts

2 lb Porterhouse Steak (look for lots of marbling!)

2 lb Pork Tenderloin

Publix Brand Thick Sliced Bacon

Frozen

Bridgford Frozen Ready-Dough

Haagen Dazs Ice Cream, Frozen Yogurt, and Sorbet are all on BOGO Free sale

Recipes

Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze (spice rub should be done early in the day or, preferably, the day before you plan to make this)

Ingredients2 (1 pound) pork tenderloins, trimmed (these will come packaged together in a 2lb pack) 

• Spice Rub:
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1/2 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
•  
• Glaze:
• 1 1/2 cups apricot preserves
• 1/2 cup barbecue sauce (I only use Sweet Baby Ray's Sweet and Spicy)
• 1 teaspoon grated ginger
• 1-2 cloves minced garlic or 1/2 teaspoon garlic powder
• 1/2 teaspoon hot sauce
• 1 tablespoon chopped cilantro
• 1 lime, juiced

Directions

Place chili powder, garlic powder, sugar, salt and pepper in a bowl and blend well. Rub spice mixture onto pork tenderloins. Wrap tenderloins in plastic wrap and refrigerate for 2 to 24 hours.

Prior to grilling or broiling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.

Pre-heat broiler on high. Line a baking sheet with foil and lightly spray to grease. Place tenderloins on the baking sheet and place under the broiler (leave oven door ajar when broiling and turn on your exhaust fan).  Broil for 5 mins then turn pork loins and broil for 5 more minutes.  Brush with remaining sauce in pan and turn over - brush again with sauce and put back under broiler for 5 more minutes.  Check for doneness - Pork will be done between 135-140 degrees (use an instant read thermometer). If smaller piece is done remove to cutting board to rest and put larger piece back under broiler for 2-3 minutes and then check temp again.  Remove to cutting board to rest when it reaches correct temp. Let rest for 10 mins then slice into medallions and serve with reserved glaze.

Grilling directions: Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes (turning at 5 min intervals), or until the internal temperature of the pork reaches 135-140 degrees F. on an instant-read thermometer.

During the last 5 minute cooking interval, brush the pork tenderloins with the apricot glaze remaining in the pan. Remove pork from the grill and let set for about 10 minutes before slicing. Serve with reserved glaze.

Homemade Spinach  & Tomato White Pizza

Ingredients

Bridgford Frozen Ready-Dough (1 loaf per pizza)

Extra Virgin Olive Oil (first cold pressed)

Garlic

Fresh Baby Spinach (1 10 oz bag)

Tomatoes

Mozzarella cheese - shredded or sliced (whichever you prefer)

Directions

Early in day, remove frozen loaf (or as many as you need) and set out on counter to thaw completely.  This will take several hours and should be very close to room temp when you roll it out.  Spray your pizza pan with cooking spray.  Roll out pizza dough to desired size and place on pizza pan.  Set aside to rise for at least an hour.  If you like a thick crust - let it rise until desired size.

Pre-heat oven to 350 degrees and use a fork to poke some holes in the crust where the toppings will go (not the edges).  Place in oven and cook for about 10 minutes until lightly browned.  Remove from oven and top the way you like.  We saute baby spinach in olive oil and garlic until wilted.  I mince several cloves of garlic and put about 1-2 tablespoons over the garlic (smoosh up the garlic to infuse the oil) and spread that on the pizza dough. Then I top with wilted spinach, sliced tomatoes (however many you prefer) and mozzarella (use as much as you like).  Place back in oven for about 10 minutes or until cheese is melted and crust is nicely browned.  Let rest about 5-10 mins before slicing.