Make This Tonight: Peachy Pork Tenderloin

If your week is even nearly as busy as mine has been you definitely haven't had the time think about dinner tonight or tomorrow night...let alone have the forethought to take some pork tenderloins out of the freezer and give them an overnight marinade.

That's why I love this recipe for Peachy Pork Tenderloin. You don't have to plan ahead to put a delicious pork tenderloin meal on the table. No marinade involved, just a delicious pan sauce that's a quite simple to prepare.

I like to serve the pork with some long grain and wild rice. (Yes, I'll often use the Uncle Ben's Original Recipe. It's a throw-back to my childhood, as this was what my mom always served to accompany her "company" dinners.) Add a green vegetable and a salad, for a meal you didn't have to think about too far in advance.

Here's the link to the recipe at the Viking site: Peachy Pork Tenderloin

I Love This: Super Bowl Menu Ideas

In case you're stumped about what to serve during Sunday night's Super Bowl, I've compiled a list of a few of my favorites from recipes I've posted over the years at http://www.vikingrange.com/. Hopefully these links will give you some ideas, but use caution when perusing the recipes...don't even think about looking further on an empty stomach!

I'm including Super Bowl favorites including some dips and spreads, chicken wings, chili, ribs and a honkin'-big sandwich.

I'd love to hear what you're serving during Super Bowl XLIV! Post a comment to tell me about your Super Bowl menu plans.

Meantime, how about some wings? The Shoyu Chicken Wings pictured above are delicious and they're not fried! They're cooked in a combination of soy sauce, sugar, water and ginger and are my teenagers' favorites.

Or, you could give these a try. I toyed around with this recipe for Spicy Southwestern Chicken Wings off and on for a few years and it is a Super Bowl favorite.

Now, on to some ribs. These are really amazing. Really. Since this was posted on the Viking site I've stopped par-boiling the ribs. Instead I place them in single layers on rimmed baking sheets, cover them with foil and then cook at 275 degrees for 2 1/2 to 3 hours, until they are almost falling apart. This recipe was developed over many summers and I think it's the perfect combination of succulent ribs with a just-right spicy sauce. The sauce is actually a combination of a spice paste and a final basting with honey and barbecue sauce. They're called Karin's Ribs for lack of a better name.



Ooooh, and you've gotta try these Apple Butter BBQ Shrimp. This is an unusual combination, but it definitely works.

If you have any Dagwood's in your crowd, give this Reuben-Stuffed Rye a try.

And, instead of a traditional beef chili, how about some Lamb and Black Bean Chili. Spicy and oh so good.


These Crab Quesadillas would make a great pickup hors d'oeuvre.


And, here are some of my favorite creamy dips. First, Savory Sweet Onion Spread. It's hot and bubbly.

Here's one that is always eaten up quickly and it is really simple to prepare: Creamy Black Bean Dip.

Bacon Tomato Dip is a close second when it comes to favorite cool and creamy dips.


And, for a change a pace give this Curried Chutney Spread a try.


If you're still stumped for ideas, check out the menu I put together for the 2005 Super Bowl.



Here are links to the recipes and menu:
Shoyu Chicken Wings
Spicy Southwestern Chicken Wings
Karin's Ribs
Apple Butter BBQ Shrimp
Reuben-Stuffed Rye (See recipe below. The recipe is no longer available on the Viking site.)
Lamb and Black Bean Chili
Crab Quesadillas
Savory Sweet Onion Spread
Creamy Black Bean Dip
Bacon Tomato Dip
Curried Chutney Spread
Super Bowl 2005 Menu

Reuben-Stuffed Rye

1 1-pound loaf unsliced rye bread
1 8-ounce bottle Thousand Island dressing
3/4-pound corned beef, chopped
1 pound sauerkraut, drained well
1 cup (4 ounces) grated Swiss cheese
Additional Thousand Island dressing, optional

Preheat oven to 350 degrees.

Slice the top 1/3 off the rye loaf. Remove all but 1-inch of the bread from the bottom and top of the loaf. Discard or reserve for another use. Spread 1/4 cup of the dressing on the bottom and up the sides of the hollowed-out loaf.

Spread half of the corned beef over the bottom of the bread. Top with half of the sauerkraut. Spread 1/4 cup dressing over the sauerkraut and sprinkle with half of the Swiss cheese. Repeat layers, making sure to spread them all the way to the outer edge of the bread and packing tightly. Spread 2 tablespoons of the dressing inside the bread top and place bread top in its original position.

Wrap the stuffed bread tightly in aluminum foil, place on a cookie sheet and bake 30 minutes. Remove from oven, unwrap and allow to cool for 5 minutes before slicing. Serve with additional Thousand Island dressing, if desired.

Makes 6 servings.