So it has been a while, I haven't done much cooking lately. The days just slip on by. So I decided to dust off an old favorite of Julie's and mine. We have made this many times before with the exception of the Au Gratin Potatoes. Now we cook our Tenderloin to about Medium for Medium Well add more time. I have tried this recipe with fresh peach but canned actually give better flavor, but I can't get good peaches here so depends on your fruit availability.
Creamy Au Gratin Potatoes
• 4 Yukon Gold Potatoes, sliced into 1/8 inch slices
• 1 onion, Diced
• salt, pepper, and Garlic Salt to taste
• 4 tablespoons butter
• 3.5 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk (I did 1 C Whole milk and 1 C Skim Milk)
• 2 cups shredded Cheddar cheese
1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
2.In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
3. Layer the potatoes into bottom of the prepared casserole dish. Top with the onion and Sauce. Continue layering like this and top with remaining Sauce . Season with Garlic Salt, salt and pepper to taste.
4. Bake 1 1/2 hours in the preheated oven.
Pork Tenderloin
1.5 lb Pork Tenderloin
1 small sweet onion Diced
2 cloves of Garlic diced
Sage, Salt, and pepper to taste
Olive Oil
Combine Onion, Garlic, Sage, Salt and Pepper with enough oil to coat. rub mixture into the tenderloin. Place on a Rotisserie for 40-45 minutes for Medium
Bourbon Creamed Corn
• 1/4 cup (1/2 stick) butter
• 1 cup chopped shallots (about 4 large)
• 3 garlic cloves, minced
• 1 large red bell pepper, coarsely chopped
• 3 cups fresh corn kernels (cut from about 5 medium ears)
• 2/3 cup whipping cream, divided
• 1/4 cup bourbon
• 1 1/4 cups chopped green onions (about 6), divided
Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add red bell pepper; sauté 1 minute. Add corn; sauté until almost tender, about 2 minutes. Add 1/3 cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. Add remaining 1/3 cup cream and 1 cup green onions. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer. Season creamed corn to taste with salt and pepper. Transfer to bowl; sprinkle with remaining 1/4 cup green onions and serve.
Enjoy!!!
Creamy Au Gratin Potatoes
• 4 Yukon Gold Potatoes, sliced into 1/8 inch slices
• 1 onion, Diced
• salt, pepper, and Garlic Salt to taste
• 4 tablespoons butter
• 3.5 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk (I did 1 C Whole milk and 1 C Skim Milk)
• 2 cups shredded Cheddar cheese
1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
2.In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
3. Layer the potatoes into bottom of the prepared casserole dish. Top with the onion and Sauce. Continue layering like this and top with remaining Sauce . Season with Garlic Salt, salt and pepper to taste.
4. Bake 1 1/2 hours in the preheated oven.
Pork Tenderloin
1.5 lb Pork Tenderloin
1 small sweet onion Diced
2 cloves of Garlic diced
Sage, Salt, and pepper to taste
Olive Oil
Combine Onion, Garlic, Sage, Salt and Pepper with enough oil to coat. rub mixture into the tenderloin. Place on a Rotisserie for 40-45 minutes for Medium
Bourbon Creamed Corn
• 1/4 cup (1/2 stick) butter
• 1 cup chopped shallots (about 4 large)
• 3 garlic cloves, minced
• 1 large red bell pepper, coarsely chopped
• 3 cups fresh corn kernels (cut from about 5 medium ears)
• 2/3 cup whipping cream, divided
• 1/4 cup bourbon
• 1 1/4 cups chopped green onions (about 6), divided
Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add red bell pepper; sauté 1 minute. Add corn; sauté until almost tender, about 2 minutes. Add 1/3 cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. Add remaining 1/3 cup cream and 1 cup green onions. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer. Season creamed corn to taste with salt and pepper. Transfer to bowl; sprinkle with remaining 1/4 cup green onions and serve.
Enjoy!!!
