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Roasted Beef Tenderloin

Ingredients:
1 beef tenderloin (room temperature works better)
2 packages dried lipton onion soup
salt and pepper
vegetable oil
Instructions:
Put the two packs of soup mix in food processor and grind to a medium fine mixture. Coat the beef with the oil then pack the ground soup mix around the beef. Roast on a medium hot grill, turn as it gets brown (probably have to turn several times). Depending on your meat thermometer cook to about 123 to 126 for medium rare, let rest for at least 10 minutes before carving.
Enjoy!
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Grilled Asparagus

Instructions:
Wash the asparagus and trim off the tough ends. Place the asparagus directly on the grill. Spray in with spray butter (i cant believe its not butter), salt and pepper , turn, butter, salt and pepper several times
Dont over cook!!!!!!!!!
Place on a plate and grate some lemon peel and squeeze a little lemon juice on it.
Enjoy!
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Slice Roasted Taters

Ingredients:
8 red taters
1 stick butter
1 small grated onion
salt and pepper
Instructions:
Put slices MOST of the way through the tater (if you cut it into you cant use it) 1/8 inch apart. Put the tater in a piece of aluminum foil. Mix the onion and butter together and spoon it into all the slices in taters. Salt and pepper then close the foil and bake at 350 deg for about an hour.
Open the foil and put on your favorite cheese (sharp cheddar) on the tater, cook till the cheese is melted.
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White Bean Bruschetta

White Bean Bruschetta

Ingredients:
2 cloves diced garlic
4 or 5 tbs good olive oil
1/2 cup chopped sun dried tomatoes (not the ones packed in olive oil)
1 can drained and rinsed white beans
1/3 cup course chopped fresh basel leaves
juice of 1 lemon
2 tbs vinegar
a pinch red pepper flakes
salt and pepper
slice a baguette 1/4 inch thick
Directions:
Drizzle with olive oil and fresh ground pepper and grill or broil till light brown in skillet add the olive oil and garlic and and sun dried tomatoes and cook till just soft (dont brown or it will get bitter). Put in the basel and stand back (it will pop, snap and crackle). Now add the beans, lemon juice ,vinegar and red pepper flakes. Smash some of the beans with the back of fork to make a chunky paste. Salt and pepper to taste. Smear on the toasted baguette and enjoy!