A meal to take to friends…

I am always at a momentary loss when it’s necessary to take a meal to someone – a neighbor, friend, family who needs help due to a health scare, or a new baby or some other life event. You want a meal that’s delicious, but also, you don’t want to bring them their 14th lasagna of the week! A neighbor recently had a health scare, and I wanted to bring he and his wife a meal. This menu is perfect. It’s easy to reheat, delicious, and it’s easily transportable.

lifeappetite

MENU

PORK TENDERLOIN

GINGER/CHIVE SAUCE

SAUTEED GREEN BEANS

GARLIC PARMESAN NEW POTATOES

ROLLS

MISSISSIPPI MUD

PORK TENDERLOIN

3-4 (3/4 lb) pork tenderloins

1/2 cup olive oil

3 TBSP grated onion

3 TBSP white wine vinegar

3/4 tsp garlic powder

1/2 tsp salt

1/2 tsp chili powder

1/2 tsp dried oregano

Trim fat off tenderloins. Place in large baggie or container. Combine oil and remaining ingredients and pour over tenderloins. Seal bag or cover container and marinate in refridgerator at least 8 hours (up to 1 day).

Photo Credit: Cate Bogue

Remove from marinade, reserving marinade. Place on rack in the oven and roast at 425 degrees F for 10 minutes. Reduce heat to 350 degrees F, and bake an additional 30-40 minutes (or until meat thermometer is at 160 degees), basting occasionally with marinade. Let stand 10 minutes. Slice and serve with cocktail rolls and sauce. Can be refrigerated at this point and is delish cold.

GINGER-CHIVE SAUCE

2 cups mayo

2 TBSP minced fresh chives

1 1/2 TBSP white wine vinegar

1 1/4 tsp ground ginger

1/4 tsp salt

1/4 tsp paprika

Combine all ingredients; cover and chill at least 8 hours.

Photo Credit: Cate Bogue

SAUTEED GREEN BEANS

1 lg bunch of green beans ~ 2 lbs. (washed, trimmed and halved)

2 TBSP butter

1 TBSP extra virgin olive oil

3 scallions, chopped

1 shallot, minced

2 TBSP sweet onion chopped

2 garlic cloves, minced

1 TBSP dried dill

1 TBSP cajun spice

Parboil the green beans in water for about 10 minutes and drain; then chill in ice water to stop the cooking. ***This part can even be done the day before: parboil, cool, then put in a large ziploc baggie and refrigerate.

Photo Credit: Cate Bogue

Dump the remaining ingredients and the beans in a large sauté pan. Partially cover and cook until beans are to your liking – I like them well-cooked and not crunchy in this dish ~ 15 minutes on med-low.

Photo Credit: Cate Bogue

GARLIC-PARMESAN NEW POTATOES

2 lbs new potatoes

Extra virgin olive oil, enough to drizzle over the potatoes

2 TBSP minced garlic

1/3 cup minced parsley

1/2 cup shredded parmesan

salt and pepper Wash new potatoes and cut in half or quarters depending on how large your potatoes are. Place in boiling water in a large pot, and boil gently for 15-20 minutes until soft but not mushy. Drain. Toss potatoes in a bowl with remaining ingredients. Serve immediately or refrigerate and bring to room temperature to serve later.

MISSISSIPPI MUD

This dessert is BY FAR my most requested recipe! It’s decadently delicious, and I’ve been making it since I first had it at a girlfriend’s house in high school. It’s crazy good!!!

1 cup butter

2 cups sugar

4 large eggs

1 tsp vanilla extract

1/3 cup unsweetened cocoa

1/4 tsp salt

1 1/2 cups all-purpose flour

1 1/2 cups coarsely chopped pecans, toasted (optional)

1 (10.5-ounce) bag miniature marshmallows

Frosting

1/2 cup evaporated milk

1/2 cup butter, softened

1 (16-ounce) package powdered sugar, sifted

1/3 cup unsweetened cocoa

Mix butter and sugar. Add eggs and mix well.

Photo Credit: Cate Bogue

Sift and add next 3 ingredients, then add vanilla and nuts if desired.

Photo Credit: Cate Bogue

Pour batter into a greased and floured 9×13 baking pan.

Photo Credit: Cate Bogue

Bake at 350 degrees F for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

Photo Credit: Cate Bogue

Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes.

Photo Credit: Cate Bogue

Top immediately with chocolate frosting (below). FROSTING Mix butter until creamy. Add cocoa and sugar, and then drizzle the evaporated milk in until you get a good consistency for the frosting.