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Weekend Warrior: April 2025
Weekend Warrior: March 2025
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Corn Beef Hash – The Morning After Breakfast!
CORN BEEF HASH – THE MORNING AFTER BREAKFAST!
What You’ll Need:
- 1Ā TbspĀ butter
- 1/2Ā onionĀ diced
- 2Ā clovesĀ garlicĀ minced
- 15Ā ouncesĀ frozen hash browns
- 1/2Ā bunch fresh spinach
- 1 1/2Ā cupsĀ left over corned beef, diced in to small cubes
- 1/2Ā cupĀ grated cheddar cheese
- 1Ā tsp Worcestershire sauce
- salt & pepper to taste
- 4Ā eggs
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Preheat oven to 375 degrees
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Over medium heat, melt butter in an oven proof sautee pan
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Add onions and garlic and cook until translucent, about 3-5 minutes
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Add hash browns and cook 5-7 minutes
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Add spinach and cook until wilted, about 3-5 minutes
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Add corned beef, cheese, and worcestershire sauce and mix together
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Season with salt & pepper
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Make 4 wells in the mixture
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Crack one egg in each well
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Bake 8-10 minutes until eggs are done to your liking
The amazing recipe is courtesy of ArtzyFoodie.com. š Enjoy!
Weekend Warrior: Feb 2025
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Weekend Warrior: Jan 2025
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Italian Lentil Soup
What you need:
- 2 Tbsp butter
- 1 large white onion, diced
- 4 celery stalks, diced
- 3 carrots, diced
- 4 large garlic cloves, chopped
- 4 small zucchini, diced
- 6 large tomatoes, diced
- 2 tsp dry oregano
- 1 cup red wine
- 6 cups beef broth
- 12 oz lentil beans
- 2 cups fresh kale, coarsely ripped
- salt/pepper (to taste)
- 1 package sweet Italian sausage
- Parmesan cheese, grated
- fresh basil
What to do:
- SautƩ onion, celery and carrots over medium heat about 5 minutes.
- Add garlic, zucchini, tomatoes, wine and oregano, reduced heat to low and simmer 20 minutes stirring occasionally.
- Add beef broth, lentils, salt/pepper, bring to low boil for 30 min.
- While soup is cooking, BBQ sausage thoroughly and cut into slices.Ā If unable to BBQ, steam sausage about 4 min on each side in a covered skillet in about 3/4Ā inch of water.Ā Remove sausages, slice lengthwise down the middle, place on a foil-lined broiling pan, place on second to highest rack position, and broil until fully cooked and browned… flip them and brown on other side, then cut into bite-sized pieces.
- Add sausage to soup for about 30 min and cook until beans are not crunchy; And kale during the last 10 min.
- Add water if soup becomes too thick and season with salt if necessary.
- Serve with a dollop of sour cream and slices of fresh basil to taste.
Enjoy!
Weekend Warrior: Dec 2024
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Weekend Warrior: Nov 2024
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Weekend Warrior: Oct 2024
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Apricot Glazed Pork Tenderloin
What You’ll Need:
- Ā½ c. apricot preserves
- Ā¼ c. apple cider vinegar
- Ā¼ c. less sodium soy sauce, tamari for gluten-free
- 2 tsp honey
- 2 tsp minced fresh garlic
- 2 Tbsp olive oil
- 2 pork tenderloins, trimmed
- Ā½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 Tbsp chopped fresh rosemary leaves, or 1 Ā½ teaspoons dried
- 2 tsp water
- 2 tsp cornstarch
What To Do:
- Preheat oven to 350 degrees F.
- In a small bowl, combine the apricot preserves, vinegar, soy sauce, honey, and garlic and whisk well to break up any clumps of preserves. Measure out and transfer Ā½ cup of the sauce to a small saucepan and reserve the remaining amount in the bowl. Set aside.
- Pat the two pork tenderloins dry with paper towels and sprinkle both sides with salt, pepper, and rosemary.
- Heat the oil in an oven-proof sautƩ pan or large skillet over MEDIUM-HIGH heat. Add the seasoned tenderloins to the pan and cook for 5 minutes or until well browned on one side. Flip the pork over and remove the pan from the heat. Pour the apricot sauce from the bowl over the top of the tenderloins.
- Transfer the pan to the oven and bake for 10 minutes. Remove the pan from the oven and baste the tenderloins by spooning the sauce from the bottom of the pan over the top. Return the pan to the oven and roast for an additional 8 to 10 minutes or until a meat thermometer registers 150 degrees and no more than 155 degrees F.
- Meanwhile, place the the saucepan with the apricot sauce over LOW heat. In a small bowl, stir together the water and cornstarch and pour it into the saucepan. Stir the sauce and cook just until thickened, about 30 seconds. Remove from the heat and set aside.
- Remove the pork from the oven and brush with the thickened glaze. Let it rest for 10 minutes in the pan.
- Transfer the pork to a cutting board and slice into 1-inch medallions. Return the sliced pork to the skillet with the sauce. Plate the pork with a little sauce from the pan spooned over the top.
- Recommend serving with green beans or air-fried Brussels sprouts w/ bacon pieces and either roasted sweet potatoes or mashed potatoes. Sprinkle a little ground nutmeg on either the Brussels sprouts or the potatoes for a little added autumn flavor. š
This recipe was originally found at WholesomeMadeEasy.com. š Thank you!
