One Eyed Horseradish Deviled Eggs

Kimberly — Sat, 14 Oct 2023 12:00:28 +0000

A Party and Deviled Eggs seem to go hand in hand. They way you can customize them to the occasion is endless. Same goes for the fillings. You can add whatever you want to the yolks to make them truly your own. To these I added the zip of smooth horseradish, adds a “nice” bite! 😉

I always feel like somebody’s watching me!

Ingredients

Instructions

To a pan add the eggs, pour enough cold water over the eggs to just cover. Add some kosher salt to the water and bring to a boil. Boil for 5 minutes, remove from the heat, cover and let sit for another 7 minutes.
Drain the hot water and fill the pan with cold water to stop the eggs from cooking and to cool them down.
When cool to the touch, shell your eggs. Cut them in half lengthwise with a sharp knife and put the yolks into a mixing bowl.
In the bowl with the yolks add the sour cream, horseradish, yellow mustard, kosher salt and pepper to taste. And do the "mash" the monster mash. Oh sorry, I got off track, mash all the ingredients with a fork. Blend all well.
Pipe or scoop the mixture into each of the egg halves. Push a green olive in each yolk, pimento side up for the "smoky" eye effect. Sprinkle with a little paprika and strategically place a few drops of the food coloring to now create the "bloodshot" eye effect. Enjoy!

Glazed Pork Tenderloin with Loaded Bacon Smashed Potatoes-WMR

Kimberly — Sat, 13 Feb 2016 16:19:46 +0000

Pork! The “other” white meat, is often overlooked when thinking of a nice, easy yet elegant meal to make weeknight or weekend night. Pork tenderloin on its own with just a sprinkling of salt and pepper when cooked right is a very nice alternative to a beef filet (I know right, that sounds silly) or chicken. Bonus! This meal is so easy to make and so quick to put together and depending on how you style it up—nice dishes, gorgeous salad and glazing as I have done with this recipe—is perfect for busy week nights (too busy if you ask me) and for more relaxed (ha-ha) weekend night meals. You got this! 🙂

Preheat oven to 425 degrees. Your potatoes are the longest part of this meal so get them on right away. Put your potatoes in a pot and cover with enough water to give them good coverage but not too much your water spills over your pot when boiling. Set your heat to high, bring your potatoes to a nice boil and let them go for 45-50 minutes until fork tender.
Boil me-STAT!
Time to make the glaze! I totally wanted to style up my tenderloin for this particular meal so I went to the fridge to see what I had on hand to make a tasty glaze. This is what I came up with. In a bowl, add your mustard, horseradish, Garlic & Herb Seasoning and salt and pepper to taste. Whisk all together and BAM you have a nice, flavor balanced glaze. REMINDER—Start with a little less of each ingredient and taste. Add more as desired. You can always add but can not take away. Pour your glaze over your pork tenderloin on a foil lined baking dish and evenly coat all sides and every crevice. Bake according to package directions which on mine is 15-20 minutes per pound. Oven temps vary drastically so I like to go to the latter of the cooking times. When your tenderloin is done to your internal temperature satisfaction, remove it from the oven and tent it with some aluminum foil and let it rest, while you prep the tates. It will continue to cook a little as well so give it a little peak every now and then so not to overcook.
Cuz you know it’s all about the Glaze, about the Glaze!

I’m singing in the Glaze, just singing in the Glaze!

I’ve been Glazed
This step goes with step 2 above as I cook them together in the oven. Lay out your center cut bacon on a foil lined baking sheet. Place in the oven at the same time as your pork tenderloin and bake for 20 minutes. Set your timer and at the 10 minute mark turn those babies over to evenly cook on both sides. When done, remove from the oven and place on papertowels to drain the excess fat. When cooled, crumble, and eat a few pieces if you wish and continue to step 4.
Time to prep the Bacon

I’m Sizzlin

Draining my fat pre-crumble
When potatoes are fork tender, drain in a colander and let them cool for a few minutes until not so hot to handle. Place them on a foil lined baking sheet and smash ever so gently with a potato masher that is sprayed lightly with a little cooking spray so the potatoes don’t stick. Sprinkle or pour with reckless abandon the cheese and crumpled bacon on top of your smashed potatoes. Season with salt and pepper to taste. Place those babies in the already preheated oven for about 5 minutes to melt that oeeeyyy goooeeey cheese.
Chillin Slightly

I’m about to get Smashed!

I’m Smashed!

Gettin Dressed Now!

Time for my Close Up!
Time to assemble. Cut your pork tenderloin on a slight bias (angle). I could be totally making this up in my mind but I think it keeps the meat a little more juicier. Besides it looks pretty. 😉 Place your tenderloin on a pretty plate and add an all dolled up smashed potato. I left the butter and sour cream quantities blank on purpose because some days you just might want a little bit more or a little less. Add a vege of your choice and there you have it, a great, easy and elegant weeknight or weekend night meal. Enjoy! 😀
Look at Me!

All Dressed and Ready to Go!

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Glazed Pork Roast with Bacon Smashed Potatoes-WMR

Ingredients

1lb Pork Tenderloin
6-8Medium Red Potatoes
6Slices Center Cut Bacon
1/2Cup Yellow Mustard
2-3Tbsp Smooth Horseradish
1-2Tbsp Salt Free Garlic & Herb Seasoning
1/4cup Shredded Cheddar Cheese
Whipped Butter-however much you want
Low Fat Sour Cream-however much you want
Black Pepper-to taste
Kosher Salt-to taste

Instructions

Preheat oven to 425 degrees. Your potatoes are the longest part of this meal so get them on right away. Put your potatoes in a pot and cover with enough water to give them good coverage but not too much your water spills over your pot when boiling. Set your heat to high, bring your potatoes to a nice boil and let them go for 45-50 minutes until fork tender.
Time to make the glaze! I totally wanted to style up my tenderloin for this particular meal so I went to the fridge to see what I had on hand to make a tasty glaze. This is what I came up with. In a bowl, add your mustard, horseradish, Garlic & Herb Seasoning and salt and pepper to taste. Whisk all together and BAM you have a nice, flavor balanced glaze. REMINDER—Start with a little less of each ingredient and taste. Add more as desired. You can always add but can not take away. Pour your glaze over your pork tenderloin on a foil lined baking dish and evenly coat all sides and every crevice. Bake according to package directions which on mine is 15-20 minutes per pound. Oven temps vary drastically so I like to go to the latter of the cooking times. When your tenderloin is done to your internal temperature satisfaction, remove it from the oven and tent it with some aluminum foil and let it rest, while you prep the tates. It will continue to cook a little as well so give it a little peak every now and then so not to overcook.
This step goes with step 2 above as I cook them together in the oven. Lay out your center cut bacon on a foil lined baking sheet. Place in the oven at the same time as your pork tenderloin and bake for 20 minutes. Set your timer and at the 10 minute mark turn those babies over to evenly cook on both sides. When done, remove from the oven and place on papertowels to drain the excess fat. When cooled, crumble, and eat a few pieces if you wish and continue to step 4.
When potatoes are fork tender, drain in a colander and let them cool for a few minutes until not so hot to handle. Place them on a foil lined baking sheet and smash ever so gently with a potato masher that is sprayed lightly with a little cooking spray so the potatoes don't stick. Sprinkle or pour with reckless abandon the cheese and crumpled bacon on top of your smashed potatoes. Season with salt and pepper to taste. Place those babies in the already preheated oven for about 5 minutes to melt that oeeeyyy goooeeey cheese.
Time to assemble. Cut your pork tenderloin on a slight bias (angle). I could be totally making this up in my mind but I think it keeps the meat a little more juicier. Besides it looks pretty. 😉 Place your tenderloin on a pretty plate and add an all dolled up smashed potato. I left the butter and sour cream quantities blank on purpose because some days you just might want a little bit more or a little less. Add a vege of your choice and there you have it, a great, easy and elegant weeknight or weekend night meal. Enjoy!

Smooth Horseradish – KIMBERLY BOUTIN

One Eyed Horseradish Deviled Eggs

Glazed Pork Tenderloin with Loaded Bacon Smashed Potatoes-WMR