Kristen's Kitchen: A Week of Recipes, Monday

I've found that the best way to be successful at following through with cooking meals on a daily(ish) basis is to sit down one day a week and come up with the menu for the rest of the week.  I've found about 5 or 6 recipes and will share them with you over the next few days with some pictures and feedback. 

Tonight I made Mushroom Pork Tenderloin and Bruschetta Fresca with a Blackberry Beer Cocktail.  Enjoy!

Mushroom Pork Tenderloin Recipe
Ingredients:
-2 pork tenderloins (about 2 lbs)
-1/4 cup mayonnaise
-1 (1 oz) packet onion soup mix
-2 teaspoons minced garlic
-8 oz pre-sliced baby portabellas
-1 tablespoon quick-mixing flour
-1/2 cup milk

PREP:
-Slice tenderloins diagonally into about twelve 1/2-inch-thick slices

STEPS:
1. Combine mayo, dry soup mix, and garlic in large bowl
2. Preheat large saute pan on medium-high heat 2-3 minutes.  Stir pork slices and mushrooms into soup mixture; plan in pan.  Cook 2-3 minutes on each side or until browned.
3. Stir in flour; cook 1-2 more minutes.  Stir in milk and reduce heat to low; cook 4-6 minutes or until sauce thickens and pork is 160 degrees F (for medium).  Serve.

Super quick and easy.  If I were to do this again, I would serve the pork over a bed of angel hair pasta or rice.  I'd also maybe add a salad or corn or baked potato. 

Doesn't look too great but it was really tasty.

Bruschetta Fresca Recipe
Ingredients:
-1 bakery baguette
-8 oz fresh mozzarella (no cheese in above pictures because i can't have it)
-4-6 fresh basil leaves
-2 teaspoons minced garlic
-1 tablespoon balsamic vinegar
-2 tablespoons extra-virgin olive oil
-1 1/2 cups pre-diced fresh tomatoes
-1 teaspoon seasoned salt
-1/4 teaspoon pepper

PREP:
-Place oven rack 6 inches from heat source; then preheat on broil.
-Slice bread into 1/2-inch-thick slices; place on baking sheet.
-Cut cheese into small, bite-size pieces.
-Slice basil into thin strips.

STEPS:
1. Combine in medium bowl, garlic, vinegar, and olive oil.  Stir in cheese, tomatoes, seasoned salt, and pepper.
2. Broil bread 1 minute on each side until lightly toasted. (Watch closely to prevent over-browning.) Top with tomato mixture; sprinkle with basil and serve.


Blackberry Beer Cocktail (YUM)

Some may know this drink as a "Pink Panty Dropper" but it's a tad bit different.

Ingredients:
-4 bottles (12 oz each) beer, chilled (I used Coors Light)
-1 can (12 oz) frozen raspberry lemonade concentrate, thawed (store didn't have this, so we used pink lemonade)
-3/4 cup fresh or frozen blackberries, thawed
-1/2 cup vodka
-Ice cubes
-Lemon slices

STEPS:
-Combine beer, lemonade concentrate, blackberries and vodka in a large pitcher.  Serve over ice and garnish with lemon slices.

SOOOOO good and doesn't taste like beer or vodka at all.  Has the perfect carbonation and sweetness.  Perfect summer drink.

And there you have it. Monday's meal.  Just in time for me to prep and start dinner for tonight.  Back to update tomorrow!