Tender and delicious, from Grandma’s favorite cookbook, this is a can’t miss recipe for serving 8-10. Grandma started with a whole chicken – but you can pick up a package of sliced chicken breast and have it in the oven quickly. It bakes for an hour, which gives you enough time to scrub 8 medium potatoes and toss them in the oven for an easy side. Don’t bother to wrap. No potatoes in the pantry? Grab a couple of boxes of sauced pasta or brown rice. Make a quick dessert like Buttery Apple Crisp or the Classic Naked Brownie and put it in the oven soon after the chicken. Grab a packaged green salad from the fridge and toss in a single large bowl for diners to help themselves. Or take a few more minutes and portion the salads in individual bowls for each place setting. Better yet, ... [Read More]
baked
Elegant Crusted Pork Tenderloin
Elegant Crusted Pork Tenderloin is quick and easy to make and perfect to serve guests. Holiday dinners don’t HAVE to be turkey or ham – especially if you aren’t serving a crowd. This recipe serves 6 (or 4 more generous servings). Be sure to buy the precut small tenderloin. Last time I bought a four pound package, thinking it had two tenderloins of two pounds each. It even looked like two. . . .but it was not. So I doubled the crumb portion of the recipe, got out the trusty really sharp knife and Bytes wandered through at the right time so this could happen: Pat the meat dry so the crumb and oil mixture will stick better. I usually add the seasoning to the crumb mix, but if you rub them directly on the meat instead of adding them to the crumbs the flavor comes through nicely. I make ... [Read More]
