Remove any excess fat from tenderloin.
Process Beef Tenderloin by first removing chain along the natural seam from the beef tenderloin.
Remove tendons from chain and reserve the lean meat for use in another beef dish.
Remove silver skin from main tenderloin muscle and discard the silver skin.
Coat the desired amount of beef with cooking oil and season the beef generously with salt, black pepper and garlic powder.
Pan sear the meat in a very hot pan, turning often to create a golden brown sear on all sides.
Place pan with seared meat in a moderate 375 degree oven until the desired internal temperature is reached. (130 degrees for medium rare)
Rest meat at room temperature for at least 10 minutes before carving.
For a Special treat grill the whole tenderloin over open coals.
Perfect for a party having your guests putting together their own piece of heaven on a small roll.
Serve with a Horsey Sauce or your favorite sauce on the side.
Or Served Hot for a Dinner with a Bordelaise Sauce. Serve your favorite Mashed Potato recipe or Miniature Yukon Gold roasted potato. Add your favorite vegetables to this amazing meal.
Prepare a court bouillon or poaching liquid in a quantity to accommodate your sized salmon to be poached.
Poaching is placing the fish in a hot liquid and simmering for a time to reach the desired temperature or doneness. An average time might be about 15 minutes.
For buffet presentation, chill the fish and place it on a serving platter or plank. Note: Serving platter should be lined with edible leafy greens before placing fish on the plank.
Typical garnish is; chopped red onion, whipped cream cheese, chopped hard cooked egg, finely sliced cucumber, lemon wedges, and capers.
Use the garnishes to decorate the fish for self service.
Serve with party rye rounds. crackers or other selected spreadable breads.
1 can (28 oz) Keystone Ground Beef
1 Tbsp. olive oil
1 large onion, diced
2 tsp. minced garlic
1 tsp. salt
1/2 tsp. pepper
2 tsp. Italian seasoning
3 cans (eight oz) tomato sauce
4 cups fresh baby spinach
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
1 Tbsp. fresh parsley, torn
2 Tbsp. grated Parmesan Cheese
Set a large skillet over medium heat add olive oil and onions. Cook until onions are translucent.
Add garlic and cook an additional minute.
Add Keystone Ground Beef (drained), salt, pepper, Italian Seasoning, and tomato sauce.
Allow mixture to simmer for 12 to 15 minutes until the tomato sauce thickens.
Add the spinach and stir it in gently, allowing it to wilt.
Place the cottage cheese in dollops over the top of the lasagna.
Sprinkle on the mozzarella.
Cover with a lid for a few minutes to allow the mozzarella to melt.
Finish the dish with some torn parsley, the Parmesan cheese, and an extra dash of pepper if desired.
Chicken and Egg Hash
4 bacon strips, diced
1 medium onion, chopped
2 garlic cloves, minced
1 can of Keystone Meats chicken
2 large potatoes, peeled and diced
1 tablespoon canola oil
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
2 tablespoons minced fresh parsley
3/4 teaspoon salt
1/8 teaspoon pepper
In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain.
In the drippings, saute onion until tender. Add garlic; cook 1 minute longer.
Stir in the chicken, potatoes and oil.
Cover and cook for 10 minutes.
Stir in the peas, corn, parsley, salt and pepper.
Make four wells in the hash; break an egg into each well.
Cover and cook over low heat for 8-10 minutes or until eggs are completely set.
Sprinkle with bacon. Yield: 4 servings.
1 lb steak; style of choice
1 bunch of asparagus
1 summer squash; sliced
Juice of 4 limes
Juice of 1 orange
1/2 cup olive oil
6 cloves garlic, peeled
1 tsp. ground cumin
1/2 cup cilantro leaves
Vida Sana(TM) Personal Blender
Heat Grill Pan on grill or stove top on medium. Cook steak on the Grill Pan to desired wellness.
While steak is cooking, make the sauce by adding all ingredients to the Blender and pulsing until pureed.
Five minutes before the steak is done cooking, add the vegetables and sauce to the Grill Pan.
Cover for remaining minutes, giving vegetables time to steam.
Beer Marinated Beef Fajitas
3 cloves garlic, smashed, peeled and then chopped
1 lime, juiced
1 cup of light beer
1 tsp. salt
1 1/2 tsp. pepper
2 Tbsp. Fajita Blend
1.5-2 lb. beef skirt steak, trimmed
1 large onion, sliced 1/2-inch thick
2 red, green or orange bell peppers, cored and sliced 1/2-inch thick
8 flour tortillas
1 cup jarred salsa
1/4 cup fresh cilantro leaves
Add first six ingredients into a casserole dish and mix well. Add steak and cover in marinade.
Cover and refrigerate for at least 1 hour, or overnight.
Heat Comal on low for 5-8 minutes. Then turn heat up to medium.
Pat steak dry with paper towels and place onto Comal.
Cook 4-8 minutes on each side depending on thickness.
Remove steak from Comal and allow to rest for 10 minutes.
While steak is resting, add onions and peppers to Comal and cook until soft.
Thinly slice the steak against the grain.
Return sliced steak Comal with onions and peppers and serve with warm tortillas.
Top with salsa and cilantro.
1. Preheat oven to 450 degrees F.
2. Slice bread into 1-inch thick slices.
3. Mix butter and remaining ingredients in a small mixing bowl.
4. Spread butter mixture on 1 side of each bread slice.
5. Arrange slices, butter side up, and bake in oven until lightly toasted, about 6 minutes.
Yield: 6 servings
Pasta e Fagioli (Pasta and Beans)
2 teaspoons extra-virgin olive oil
2 celery stalks, finely chopped
2 medium carrots, finely chopped
2 cloves garlic, minced
1 sweet onion, finely chopped
1 pound lean ground beef
1 (28-ounce) can no-salt-added diced tomatoes
1 (15.5-ounce) can low-sodium red kidney beans, rinsed and drained
1 (15.5-ounce) can low-sodium cannellini beans, undrained
1 (15-ounce) can no-salt-added tomato sauce
1 (14.5-ounce) can low-sodium beef broth
1 tablespoon chopped fresh rosemary (1 teaspoon dried rosemary)
2 tablespoons chopped fresh thyme (1/2 teaspoon dried thyme)
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 ounces dry ditalini (small tube-shaped pasta)
Freshly grated Parmesan cheese, for serving
1. Heat oil in a large soup pot over medium-high heat.
Add celery, carrots, garlic, and onion, and saute for 5 minutes.
Add ground beef and cook until no longer pink.
Add remaining ingredients, except for the pasta, and simmer for 30 minutes, stirring occasionally.
2. Bring soup to a rapid boil and add pasta.
Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente.
Serve with cheese.
Yield: 6 servings
Double the recipe and freeze the leftovers.
The flavors are even better after it has been frozen.
Select low-sodium and no-salt-added versions of canned products to cut back on sodium content.
Add Italian sausage for more flavor, by substituting it for half the beef in the recipe.
Italian turkey sausage is a lower fat version; however, it is not necessarily lower in sodium.
For a vegetarian version, substitute beans for the meat.
Add the rind of Parmesan cheese to soup while it’s simmering to add more flavor.
If the soup gets too thick, just add a little more stock or water.
2 T olive oil
4 cups finely chopped kale
Salt to taste
Add oil to hot pan. Add well washed, shredded kale to hot pan. Sprinkle with salt to taste.
Sauté kale 1-2 minutes over medium-hight heat until slightly wilted.
Cover and allow to cook another 4-5 minutes until kale is tender.
Sprinkle lightly with vinegar or lemon juice before serving, if desired.
2 eggs, beaten
3/4 cup milk
1/2 cup breadcrumbs (or substitute crushed saltines or dry oatmeal)
1/2 cup small onion, chopped
1 pound lean ground beef
1/2 pound ground pork (or substitute pork breakfast sausage)
Salt and pepper to taste
Mix ingredients together until well combined.
Add meat mixture to loaf pan or form into loaf shape and place on rimmed baking sheet.
Bake at 350°F for 45 minutes to 1 hour
Combine 1/2 cup ketchup plus 2 T brown sugar. Brush onto top of meatloaf during last 20 minutes of cook time.
Remove from oven and let rest 10-15 minutes for easier slicing.
Winter Squash Puree
1 cup carrots, peeled and chopped
1 apple, peeled and chopped
1 acorn squash (or butternut squash), peeled and chopped
4 T butter
Salt to taste
Cover carrots, apple and squash cubes with water.
Simmer until fork tender.
Drain vegetables. Add cooked vegetables plus butter to food processor and blend until smooth.
Serve hot. Tastes great plain or sprinkled with toasted walnuts.
Like soup? Add milk or half & half while processing until soup consistency is reached.
Creamy delicious and loaded with nutrition.
No Bake Protein Bites Everyone’s favorite!
1/4 cup quick cooking oats
2 Tablespoons sliced almonds, toasted
Mix together in food processor and grind into fine crumbs. Set aside to use as coating on finished product.
1 1/2 cups quick cooking oats
1 cup dried fruit (your choice of variety)
1/2 cup nut butter
1/4 cup honey
1/2 teaspoon almond extract
1/2 teaspoon cinnamon
2 Tablespoons coconut
2 Tablespoons sunflower seeds
Mix ingredients in food processor or stand mixer until well combined.
Roll mixture into 1″ balls.
Roll balls in oat/almond crumbs until completely coated.
Store layered between parchment paper in an airtight container.
3/4 cup olive oil
3 tablespoons vinegar
1 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard powder
Salt and pepper to taste
1 bunch romaine lettuce, rinsed and torn
Combine first 6 ingredients in blender until smooth.
Drizzle dressing over lettuce and toss to coat.
Sprinkle dressed salad with shredded parmesan cheese before serving.
Brown ground beef with garlic and Italian seasoning.
Drain fat from ground beef.
Add tomato sauce to cooked beef and bring to simmer.
Cook until the meat sauce is very thick.
Mix ricotta cheese, parmesan cheese and eggs until well combined.
Assemble layers in baking dish in this order:
Layer of sliced zucchini
Layer of meat sauce
Layer of cheese mixture
Continue building layers until all ingredients are used up.
Top with mozzarella cheese. Cover loosely with foil Bake at 325°F 30-45 minutes.
Remove foil and bake additional 15 minutes until cheese is lightly golden.
Lemon Garlic Asparagus
This easy side dish is perfect for pairing with rich entrees.
Fresh asparagus is one of the first fresh vegetables to be in season during the Spring.
Look for the best prices then.
1 pound fresh asparagus, rinsed and trimmed
1 teaspoon (heaping) minced garlic
Juice from half a lemon
Warm olive oil to medium high heat in a sauté pan.
Add fresh asparagus spears and stir constantly for 2-3 minutes.
Add minced garlic to pan and continue cooking an additional 1-2 minutes.
Add lemon juice to pan and stir to coat vegetables.
Add salt and pepper to taste. Serve warm.
Variations: Omit olive oil and cook asparagus in butter.
1 (13.25-ounce size) package whole wheat linguine
1 (1-pound size) bag NATURE’S GREENS® Kale
1 cup water
1 (14.5-ounce size) can chicken broth
2 tablespoons Extra Light Tasting Olive Oil
1 pound lean ground beef
1 pound ground turkey
1 (10-ounce size) package VERSATILE VEGGIES® Diced Celery and Onion
2 tablespoons Italian seasoning
2 (14.5-ounce size) can Diced Tomatoes with Basil, Garlic, and Oregano
1/2 cup fat-free evaporated milk
1/4 teaspoon pepper
1/2 teaspoon salt
Reduced fat Parmesan-style Grated Topping
Cook linguine according to package directions.
Pour water and chicken broth into a medium-size pot and bring to a boil;
spoon kale into boiling water mixture and cook for 20 minutes.
Remove kale from heat and drain well. Set aside.
While linguine and kale are cooking, spoon olive oil into a large skillet; heat to high.
Reduce heat to medium and add ground beef, ground turkey, and chopped celery/onion mixture, stirring to crumble.
Cook for 5-8 minutes or until onion is transparent.
Drain well and add Italian seasoning.
Continue cooking over medium heat for an additional 5 minutes until meat is browned.
Increase heat and stir in tomatoes.
Continue cooking uncovered for 3 minutes or until most of liquid has evaporated.
Stir in milk, salt and pepper.
Cook for an additional 2 minutes.
Stir in drained, cooked kale.
Sauce can be served over linguine or tossed with linguine.
Just before serving, sprinkle Parmesan-style grated topping.
Yield: 8 servings.
Fruit and Kale Pizza
1/2 (15-ounce size) pkg. ready to use refrigerated pie crust
2 cups NATURE’S GREENS® Kale
1 teaspoon Extra Light Tasting Olive Oil
2 teaspoon honey
1 (8-ounce size) package reduced fat cream cheese
3 tablespoons powdered sugar
2 cups sweetened, sliced strawberries
1/8 cup sweetened blueberries
Unroll pie crust onto a 12-inch prepared pizza pan.
Bake in a 450° oven for 5 minutes or until lightly browned.
Chop kale into very small pieces.
Pour olive oil over chopped kale.
With hands, massage olive oil into kale.
Stir honey into kale and set aside.
Soften cream cheese in microwave oven for 30 seconds; cool for 10 minutes.
Stir powdered sugar into cooled cream cheese and spread onto pie crust.
Spoon kale over cream cheese layer.
Arrange sweetened strawberries over kale and spoon sweetened blueberries in the center.
Yield: 14-16 pieces.
Butterscotch Kale Cake
3 cups NATURE’S GREENS® KALE
1 cup water
1 cup low fat milk
1 3/4 cup flour
3/4 cup sugar
1/2 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup egg substitute
1/4 cup Canola oil
2 teaspoons vanilla flavoring
1 cup butterscotch chips
1 cup finely chopped walnuts
Cook kale in water over medium high heat for 5-7 minutes.
Drain well, mashing excess water out of kale.
Spoon cooked kale and milk in blender container and pulverize. Set aside.
Stir or sift together the flour, sugar, cocoa, baking powder, and baking soda; set aside.
Stir egg substitute, oil, and pulverized kale together.
Stir moist ingredient into dry ingredients, mixing well.
Stir in vanilla flavoring, butterscotch chips, and walnuts.
Pour batter into a prepared 10-inch Bundt cake pan.
Bake at 350° for 45 minutes or until a cake tester inserted comes out clean.
Cool for 10 minutes and invert on desired plate.
If desired, dust lightly with powdered sugar.
Serve with fresh strawberries.
Yield: 24 slices.
Surprise Cheese Bundles
1-1 1/2 cups NATURE’S GREENS® Kale
1-1 1/2 teaspoons Extra Light Tasting Olive Oil
2-3 teaspoons honey
1 (8-ounce size) low fat cream cheese
1 (8-ounce size) pkg. refrigerated crescent rolls
1 cup sliced and sweetened strawberries
In a medium size bowl, finely chop kale.
Pour olive oil over kale and massage oil into kale with hands.
Stir honey gently into kale and set aside.
Soften cream cheese in microwave oven for 30 seconds and set aside to cool.
While cream cheese is cooling, unroll dough into 4 rectangles, firmly pressing perforations together to seal.
Stir together cooled, softened cream cheese and chopped sweetened kale, mixing well.
Spoon 1/4 of the kale-cream cheese mixture in the center of each rectangle of dough.
Bring opposite corners of dough together and press to seal.
Place on ungreased baking sheet and bake at 375° for 11 to 13 minutes or until golden brown.
Cool and serve with sweetened strawberries.
Bundles can also be served with strawberry or cherry pie filling.
Yield: 4 servings
2 pears, unpeeled and chopped
2 cups water
1/2 cup white grape juice
1/4 cup honey
1 handful NATURE’S GREENS® Kale
Blend all ingredients together in a blender pitcher. Enjoy!
Add sausage and ground chuck to skillet and brown.
Cut up bell peppers, onions, & tomatoes and add to mixture.
Add seasoning (garlic, lemon pepper & Cajun seasoning) to taste.
Place biscuits in oven to brown.
Cut up red skin potatoes and boil to tenderness.
Place potatoes in bottom of pan and pour sausage and beef mixture over and add biscuits to the top. Bake.
The Peggy Denny Show – Recipe # 827: Big Dave’s Holiday Casserole
Big Dave’s Cajun Spaghetti
*Put on a pot of noodles*
1. Sautee bell peppers and onions in olive oil.
2. Add ground beef. Season meat with seasonings (herbs). Let cook fully.
3. Add honey & pinch of sugar
4. Optional: Add cooking wine to bring out aroma of onions and peppers.
Last: Let simmer!
After meat and noodles thoroughly cook,
toss noodles into meat pot and fold in meat sauce into noodles.
Spray half pan with one stick spray and add cheese and toss together.
(Mozzarella & mild cheddar).
Smooth top out and add handful of mild cheddar to cover the top of dish.
Bake at 350 degrees for 15 or 20 minutes or until golden brown.
The Peggy Denny Show – Recipe #822 – Cajun Spaghetti, Green Leaf Salad
3 cups corn kernels
1/2 cup sweet onion, sliced
1/2 cup cherry tomatoes, halved
3 tbsp olive oil
3 tbsp lime juice
2 tsp dried herbs (basil or oregano are good choices)
salt and pepper to taste
Combine all ingredients, mixing well. Adjust salt to suit personal preference.