 Recipe courtesy of Restorative Cuisine
This will probably be one of the easiest appetizers you will ever make. All you have to do is mix a few things together and under 5 minutes you have a fancy smoked trout dip!I don’t know about you guys but Covid has really left me negative time to get anything done. You would think being home all day, every day would free up some time. It’s been the exact opposite. Between homeschooling, work, and life it’s been hard to find time to even cook. This smoked trout dip will make you feel like you went out for a fancy meal. Pair it with some bubbles, kick your feet up and take some time for yourself! This dip taste great on simple crackers. My all time favorites are these almond crackers from Simple Mills. If you’re looking for some other ideas check these out:
INGREDIENTS
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French Onion Pork Tenderloin
Jan Bachman 1 2-pound pork tenderloin 14-ounces French onion soup (Wolfgang Puck makes a good French onion soup) 3/4 cup red wine 3 T minced garlic 3 T soy sauce freshly ground black pepper Place pork tenderloin in a slow cooker with the French onion soup. Add the wine and soy sauce over the top, turning the pork to coat. Spread the garlic over the pork, leaving as much as possible on top. Sprinkle with pepper, cover, and cook on low for 3 hours. After 3 hours, remove the pork and shred in lengths of about 3 inches and return to the cooker for another hour. This goes well over Basmati rice. Serve with au jus from the slow cooker. Left-Over French Onion Pork Enchiladas and Enchilada Sauce Place a colander in a bowl, then place the left-over shredded pork tenderloin and au jus in the colander. Drain and reserve the au jus in the bowl. Fry up some corn tortillas and fill with the pork, cheese, diced green chiles or a mixture of your choice. Roll up and place in a baking pan. You might get about 8 enchiladas. Heat your favorite enchilada sauce or this variation below in a pan on the stove. Preheat the oven to 350 degrees. Cover the enchiladas with foil and bake for 15 minutes. Remove the foil and cover with some of the sauce and some shredded cheese and bake another 15 minutes or until the cheese is bubbling. When serving, cover with more hot enchilada sauce and lettuce, sliced olives, chopped tomatoes, or other toppings. Enchilada Sauce 1 medium-sized onion, chopped 2 t minced garlic 2-3 T avocado or olive oil up to 1 T flour 4 T chile powder, like Chimayo Heirloom 1/2 t salt 1 t ground cumin 1/2 t dried Mexican oregano 2 T tomato paste (optional or use 2 T Bloody Mary mix, like Bloody Maria) 2 cups vegetable stock (or use left-over au jus and the rest vegetable stock) 1 t apple cider vinegar Sauté the onion and garlic in a tablespoon of the oil. If needed, add more oil and a little flour to thicken. Then add the other dry ingredients and paste, if using, and whisk for about a minute. Slowly add the stock. Cook, whisking often, for about 5 minutes.  Farmers markets still feature beautiful red onions, although yellow or white onions will work in this recipe as far as taste goes but will lack the pretty pink color that develops with the quick pickling of red onions. This easy-to-make condiment enhances any dish. When a friend gifted me with a bag of red onions, I made a few jars of quick-pickled red onions. This recipe fills one pint jar. I do not have any pickling jars on hand, but I do have a collection of pickle jars because I love one particular brand of bread-and-butter pickles and always have some in the fridge. When a jar is empty, I boil it in water to cover to remove the wrap-around label and its glue. My pantry shelves are filled with these jars in which I store dried items such as split peas and lentils and a supply of different grains.
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