From The Kitchen of Breanne Reeves
Hi, I’m Breanne Reeves. Below are my favorite go to fall recipes. They are pretty quick, easy and something my whole family including two young boys will eat! Claire Thaggard Kelly made this Pork Tenderloin recipe years ago for our Junior League Committee –it was delicious! It has been on my dinner rotation ever since. Hope you enjoy these making recipes as much as I do. Happy cooking!
Rosemary Pork Tenderloin with Mustard Cream Sauce
- 2 Tbsp. cooking oil
- 2 Tbsp. coarse ground mustard
- ½ tsp. salt
- ½ tsp. coarse ground pepper
- 3 Tbsp. fresh rosemary
- 1 ½ - 2 lb. pork tenderloin
- ½ dry white wine
- Combine first 5 ingredients in a gallon baggie. Mix together and add pork. Chill for 8 hours or overnight.
- Preheat oven to 450 degrees. Place pork on lightly greased rack in a shallow roasting pan (a 9x13 pyrex also works). Bake for 16 minutes.
- Reduce heat to 400 degrees; pour white wine over tenderloin and bake 16 more minutes or until a meat thermometer inserted in the thickest part registers 155 degrees.
- Slice and serve with mustard cream sauce. (I also pour the drippings into a small pan, add a little chicken broth and white wine. Heat on low for a couple minutes. Doesn’t make much but its amazing!)
Mustard Cream Sauce
- 1 ¾ cup whipping cream
- 1 cup coarse ground mustard
- ¼ tsp. salt
- ¼ tsp. ground white pepper
Cook whipping cream in sauce pan over medium heat, whisking vigorously (about 20 minutes). Do not boil. Stir in remaining ingredients and cook 1 minute. (Its best to start sauce as you start tenderloin in the oven.)
Cranberry Caramel Bars
- 1 cup dried cranberries
- 2 Tbsp. sugar
- 2 cups all purpose flour
- ½ tsp. baking soda
- 2 cups dried oats
- ½ cup sugar
- ½ cup brown sugar
- 1 cup melted unsalted butter
- 1 ¼ cup dried dates, chopped
- ¾ cup pecans, chopped
- 1 ½ cups caramel sauce
- Preheat oven to 350 degrees. Lightly grease 9x13 baking dish.
- Mix together cranberries and 2 Tbsps. of sugar. Set aside.
- In mixing bowl, combine flour, baking soda, dried oats, sugar and brown sugar.
- Add melted butter and mix until crumble like texture. Reserve 1 cup for topping.
- Press the flour/oats mixture on to the bottom of the baking dish and bake at 350 for 15 minutes.
- Sprinkle the cranberry sugar mixture, dates and pecans over the baked bottom.
- Pour caramel over the top.
- Take the 1-cup reserved topping mix, sprinkle over the filling and bake for 20 more minutes or until golden brown. Let cool before cutting and enjoy!
- 4 Chicken breasts (or small whole chicken)
- 1 Tbsp. Fajita seasoning
- 2 Tbsp. cooking oil
- 1 onion, chopped
- 2 tsp. minced garlic
- 48 oz. chicken broth
- 10 oz. can rotel
- 16 oz. can stewed tomatoes or 2 fresh diced tomatoes
- 1 cup frozen corn
- 2 zucchini, sliced
- 1 Tbsp. dried cilantro or ½ cup fresh cilantro
- 2 tsp. ground cumin
- 1 tsp. chili powder
- In a large pot, cook chicken with fajita seasoning in about 3 inches of water. Remove chicken, cool & chop to bite size pieces.
- Sauté onion & garlic in oil until tender, about 6 minutes. Add to large pot.
- In large pot, add all ingredients except chicken.
- Simmer 1 hour, adding chicken in the last 15 minutes of simmering.
- Ladle into bowls over cooked rice and top with broken tortilla chips, shredded cheese, avocado or sour cream.
Family Photo courtesy of Helen Byrd-Photographer