Foodie Friends Friday Linky Party #57

Welcome to Foodie Friends Friday Party!!

Can't wait to see all your recipes this week!

Last week's recipes that received the MOST CLICKS.  

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

An InLinkz Link-up

Thank you to everyone for making last week's Foodie Friends Friday Fruit Party a huge success. Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.

An InLinkz Link-up

Blue Bomb Drink

Blue Bomb Drink

1/4 cup blue raspberry flavored vodka (I prefer UV Blue)
3/4 cup cold lemonade (I prefer Countrytime)

Add to a shaker that has ice in it.  Shake to cool the drink. Then strain through the ice.  You can also add the drink to a glass of ice but it will water it down as the ice melts.   Enjoy!!

Pork Tenderloin with a Mustard Seed Crust

All I can say about this pork tenderloin is that there are several pieces that aren't even going to hit the plate!

Pork Tenderloin with a Mustard Seed Crust                                  Printable Recipe

2-3 pound pork tenderloin *

Rub:

2 Tablespoons whole mustard seeds

2 Tablespoons sweet smoked paprika (I like La Chinata brand)

2 Tablespoons onion powder

Approx 1 Tablespoon olive oil

salt and pepper

Basting Sauce:

2 Tablespoons ground mustard seed

5 Tablespoons red wine vinegar

1/2 teaspoon salt

1 egg yolk

2 Tablespoons sugar

(Similar to the homemade mustard I posted a while back only thinner.)

Pre-heat a cast iron pan over low heat.  Pre-heat oven to 350 degrees.

Crush mustard seed with a mortar and pestle.  If you do not have one you can use a spice grinder and gently pulse.

Add the paprika and onion powder and pulse just until mixed. 

Rub the pork with the olive oil and sprinkle with salt and pepper on all sides. 

With a clean hand sprinkle on some of the rub, gently pressing it onto the meat with your other hand.  You will not use all of the rub so keep the meaty hands out of it so you don't contaminate it.  You can use it another time or make less to start.

Your cast iron pan should be nice and warm now.  Drizzle a little bit of olive oil in the bottom and place pork in to sear on all sides. It is already looking wonderful! Cover with a lid or foil and place in oven.  Cooking time will be approximately 30-45 minutes depending on your doneness preference.

While the pork is cooking make your basting sauce.  Like the mustard, place all ingredients over a double boiler.  The best is to use a round bottom metal bowl over a saucepan that has the water in it so you can whisk and get all the ingredients stirred   Whisk continuously until nice and bubbly.  It will not get thick like the mustard. If it is you will need to add a little water to be sure it is thin enough to baste with. (This is where you could use the vinegar if you like it tangier.)

Baste every 10 minutes and turn the meat.  Baste again.  Don't worry about the parts that look like they are getting too brown. It will be fine and it will taste fabulous when you are done. 

New guidelines say 145 degrees internal temperature is OK now for pork instead of the 160 degrees.  You cook it how you want.  Since we are using a pork tenderloin (not a pork loin as shown in the picture) the higher temp will still result in a tender meat.  I do not recommend using a pork loin as it is thick and the outside burns too much waiting for the internal temperature to get to where it needs to.  Also, there is not enough mustard to meat ratio.

Remove the pork from the pan and place it on a cutting board.  Cover with the foil.  Put cast iron back on the heat and add a little bit of chicken broth whisking gently to remove the bits off the bottom. It will make nice little sauce you can drizzle over your meat or drag your bread through.  Slice your meat and serve.

This photo is a tenderloin.

*Your pan will be large enough you can do two of these at the same time if you need to.

Lava Flow Drink

Lava Flow Drink

1 cup crushed ice
1-1/2 ounces Malibu (Coconut) Rum (or 1/4 to 1/2 teaspoon of rum extract for non-alcoholic version)
3 ounces piña colada mix
3 ounces strawberry drink mix liquid (used to make daiquiris and margaritas)

Blend together ice, rum, and piña colada mix.   Set aside for a moment.

Pour strawberry drink mix into glass.

Pour piña colada into the glass and watch the "lava" flow up the sides.

Garnish and serve.

Sunset Passion Colada

Sunset Passion Colada

1 cup crushed ice
1-1/2 ounces Malibu (Coconut) Rum (or 1/4 to 1/2 teaspoon of rum extract for non-alcoholic version)
3 ounces piña colada mix
2 ounces strawberry drink mix liquid (used to make daiquiris and margaritas)
strawberry or pineapple to garnish

Blend together ice, rum, and piña colada mix.  Pour into glass.  Top with strawberry drink mix.  Garnish and serve.

Piña Colada Mix

Use this in place of any piña colada mix in a bottle. It is so much better!

Piña Colada Mix

1-2/3 cups cream of coconut
3-3/4 cups pineapple juice

Mix together.  Use for Sunset Passion Colada or Lava Flows.  Keep in refrigerator or freeze for later use. Mix well before each use.

Foodie Friends Friday Linky Party #56

Welcome to Foodie Friends Friday Apple Party!!

Last week's recipes that received the MOST CLICKS.  

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

An InLinkz Link-up

Thank you to everyone for making last week's Foodie Friends Friday Fruit Party a huge success. Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.

An InLinkz Link-up

Chocolate Chip Peanut Butter Cup Brownie

Say that fast five times!  It's a mouthful and so are these. These are super rich so be sure to share with your friends and family!

Chocolate Chip Peanut Butter Cup Brownie

1 package of refrigerated chocolate chip cookie dough  (you can use the already sliced dough or tube)
1 box of brownie mix, prepared according to directions on box
regular size peanut butter cups

Press 1.5 squares of chocolate chip cookie dough (or approximately 1-1/2" ball of dough flattened) into the bottom of each well in the muffin pan.

Place an unwrapped, peanut butter cup in each well, upside down.

Finish off by filling each well until it is 3/4 of the way full with the brownie mix. You want to make sure you do not over fill here.  Use a rubber spatula or knife to make sure the peanut butter cup is completely covered with brownie batter.

There will be more brownie mix and cookies than the 12 muffin spots.  Make as many as the ingredients let you. 

Bake at 350 degrees for about 18 minutes or until brownie batter is set.  Insert a toothpick around into the brownie (but not through the peanut butter cup or it will skew your results.) 

It is hard to resist these straight out of the oven.  Trust me, I know.  They will NOT come out in one piece if you try to remove them.  They will separate. Let them cool completely before turning them out.

Not a peanut butter cup fan? I am sure there are a few of you.  Try Oreos, bite size candy bars, mini marshmallows, the ideas are endless.  Anything stuffed in between a chocolate chip cookie and a brownie will be fantastic!

You can see each of the three layers in stages here:

Taco Pasta Shells

Taco Pasta Shells

1 pound ground beef
taco seasoning
1/2 cup green pepper, diced
1/2 cup onion, diced
4 ounces cream cheese
1/3 cup whole corn (optional)
1/3 cup drained cooked black beans (optional)
15 jumbo pasta shells (gluten free works great too!)
1 cup salsa
1-1/2 cups shredded Mexican blend cheese ( I use my homemade mozzarella)
sour cream

"Potluck" Party

Chèvre (Homemade Goat Cheese)

Chèvre is the French word for goat so it is used to describe any cheese made from goat's milk. Next to paneer it is one of the easiest cheeses to make. Chèvre cheeses come in a variety of sizes and shapes including cones, cylinders, discs, and hearts. It takes the shape of whatever mold you put it in. 

 It can be mild or tangy.  Most of that depends on the quality and taste of the goat milk is to start. We keep a good check on our goat's milk and people have often said they cannot tell the difference between it and cow's milk. If you taste your milk plain and it tastes "goaty", your cheese is going to also.  Some people like that.  We do not.   I use a dry culture from the New England Cheesemaking Supply Company.

Chèvre

1gallon goat's milk  (not ultra high pasteurized*)
1 packet dry chevre culture

 Heat a gallon of goat's milk to 86 degrees

Add one packet of Chèvre starter, mix well.  Let set in the pot with a lid on for 12 hours, at room temperature (at least 72F). ** I tipped the pot here so you can see the separation of the whey.

Gently ladle the curds into a mold in the shape of your choice or dump into a cheesecloth lined colander. The one I am using here is the Crottin (2-1/2"x4-3/4") and has small holes on the sides and bottom to allow for draining.  If you are using a cheesecloth you will need to tie and hang up to drain. 

Allow to drain for 6-12 hours, at room temperature.  I forgot and put mine in the refrigerator and it was just fine.

The longer it drains the drier it will be.  Just check in on it every few hours. This is how much it shrunk in 12 hours. If you use cheesecloth  that one will be drier I believe than the one in my mold since it has more places for liquid to escape.

Wrap in plastic and store in the refrigerator.   I hear it can be frozen.  I have not done that myself but will here to use up milk.  I will let you know how it works out. This batch made two logs approximately 11 ounces in weight.  Will vary by goat milk and how long you drain it.

Slice and serve with honey, jam, or fresh pesto and crackers. I will be trying this soon in other recipes and will be sure to share any successes.

*The proteins in ultra high pasteurized milk have lost their ability to set into curds.

** By mistake I let it set for 24 hrs before draining in the fridge.  I found it made more curds that were more moist and less tangy the the original version. It is the same amount of time spent at room temperature but the difference is whether it is in the whey or not.  Please ask me questions if you have any.

Pin it:  http://www.pinterest.com/pin/273593746085836972/

"Fruit" Party

Foodie Friends Friday Linky Party #55

Welcome to Foodie Friends Friday Party!!

Last week's recipes that received the MOST CLICKS.  I am excited you like my offering again!   Check out my Fluffy Biscuits!!  The Pizza Dipping Sticks were my host favorite!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

An InLinkz Link-up

Thank you to everyone for making last week's Foodie Friends Friday Fruit Party a huge success. Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.

An InLinkz Link-up

Breakfast Slam

A local restaurant makes this dish.  I show you what recipes you can make to put it all together yourself!!

Breakfast Slam

Omelet
Sausage Gravy
Perfectly Pan Fried Potatoes
Chopped Fresh parsley

Place omelet on the plate, potatoes on the side, and ladle sausage gravy on top.  Sprinkle with fresh parsley.