Tomato and Goat Cheese Tart

This is a great way to use some of your fresh garden tomatoes. 

Tomato and Goat Cheese Tart

1 unbaked pie crust

4 ounces chèvre (goat cheese) (plain if using pesto otherwise chose a flavor you like or stir in your favorite fresh herb)

pesto

tomatoes

salt

Preheat oven to 350 degrees. 

Place sliced tomatoes on paper towel. Sprinkle with salt.  Allow to sit for a little bit and  the tomatoes will let loose of its juices. If you slice them thinner they will also let go of more juices. Dab with a paper towel.

I decided to go half and half on my base.  I stirred a little pesto into one half of the goat cheese.  Use as much or as little as you like.  We like pesto so I used a fair amount.

The other half I mixed in fresh chopped parsley.  We did not think it had enough flavor so using more herbs would be a good idea or just stick to pesto.

Place unbaked pie crust into your pie dish. I wanted to use my stoneware pie dish for a crisper crust.  It is a deep dish so that is why my tart looks small compared to it.

Spread goat cheese onto bottom of pie crust.

 Layer drained tomatoes.

Bake for 35 to 40 minutes or until crust is light brown and tomatoes are soft. If crust is browning too quickly, cover with a piece of aluminum foil or pie crust shield.  

Remove from oven and let set 5 to 10 minutes.  Eat warm or allow to cool and eat later.  

Foodie Friends Friday Linky Party #58

Welcome to Foodie Friends Friday PIZZA Party!!

Last week's recipes that received the MOST CLICKS.  You were happy clickers and liked my Piña Colada Mix! The others look great too!

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.

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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

"30 Minutes or Less" Party

An InLinkz Link-up

Sausage and Kale Soup

Sausage and Kale Soup

1 teaspoon olive oil

1/2 cup onions, chopped (or diced)

8 ounce package pre-cooked chicken sausage (I used al fresco) 

1 large sweet potato, peeled and chopped

1 bay leaf

6 cups chicken broth

1 can Great Northern beans, drained and rinsed

2-4 cups chopped kale

1/2 teaspoon dried basil

1/4 - 1/2 teaspoon salt (to taste)

ground pepper 

Heat oil in large pot over medium heat.  Add onions and saute until soft.  While they are cooking slice your sausage into chunks.  Add to pot and cook for another minute or so. 

 Add broth to pot.

 Chop up sweet potatoes.

 Add those to the pot.  Simmer for 8-10 minutes or until soft to your liking.

While potatoes are cooking finely chop your kale.  Be sure to remove the vein as it is very tough. 

When potatoes are soft add in the kale, beans and seasonings.  Simmer for 5 minutes or until everything is heated through. 

 Discard bayleaf before serving.

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.

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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