Yay! The Books are here! Can’t wait to see you all there!
Quick and Easy:
- Buy a Whole Tenderloin and Slice into 1/2″ slices. Sprinkle Heavily with my Prime Rib and Meat Dry Rub (which you can buy at my on-line store). Sauté in Olive Oil for about 10 Minutes, Flipping once.
- Leaving Pork in Pan, add Heavy Cream to the Pan (about 1 Cup) and let Cook for about 10-15 Minutes.
- *The Mushroom are in my New Cook Book under Veggies and Titled 9 Hour Burgundy Mushrooms.
- *You can omit the Mushrooms or add Quartered Mushrooms that have been previously Sautéed in a Pan with a Little Butter, Kosher Salt and Cracked Black Pepper and either Herbes de Provence, Italian Seasoning, Dried Tarragon or Sweet Basil. Rosemary would also be good. Add Kosher Salt & Pepper to taste.
Pork Medallions with my Prime Rib and Meat Rub, 9 Hour Burgundy Mushrooms, Brown Rice Robusto! (all found in my new cookbook) and Buttery Fresh Green Beans.
Just Jules in the Kitchen
Spices sold at justjulesinthekitchen.com
Look for PASSION My Journey through Food, on sale October 2019
This only took me 10 Minutes to make! I had a bunch of Blueberries that needed to be eaten in the next few days and I didn’t want them to go to waste so this is what I came up with! Read on for the recipe… Continue reading “My Easy Version of Blueberry Jam or Compote (this only took me 10 minutes to make)!”
I saw this Potato at the grocery store and thought I would try it. It was a variety of Sweet potato that I had not seen nor bought before. It has a thin, light colored skin and flesh (more like a baked potato). It’s not sweet (just so so subtly can you pick up a slight hint of it) and after cooked, it has a dry texture, and seems to stay a bit hard no matter how long you bake it. It’s very interesting. I put Butter and Salt & Pepper on it like a regular Baked Potato but I guess I am used to the creaminess of a Baked Potato. I liked this Potato because it was different and fun to try, but I don’t know that I would seek it out.
PASSION My Journey through Food out on Amazon and Barnes and Noble, Mid October, 2019