Honey Garlic Pork Tenderloin

I served this for book club the other night. So far it is my favorite marinade for pork.

6 TBSP lemon juice

6 TBSP honey

2 1/2 TBSP Soy Sauce

1 1/2 TBSP Chicken Broth

3 garlic cloves, minced

Combine in ziploc bag with tenderloin. Marinate for a couple hours and then grill until desired temperature.

Spinach Salad Dressing

Worth the few minutes it takes to shake it up!

Spinach Salad Dressing

2/3 cup vegetable oil

1/4 cup white wine vinegar

2 TBSP white wine

2 TBSP soy sauce

1 tsp sugar

1 tsp dry mustard

1/2 tsp curry

1 1/2 tsp salt

ground pepper

Add to mason jar and shake.

I usually use this with spinach, red onion, feta crumbles, tomatoes and cucumbers.

Source: Lilly

Chicken Corn Chowder

This is a very tasty, quick soup. Perfect for a rainy fall evening.

Chicken Corn Chowder

1 TBSP butter

1 8oz package sliced fresh mushrooms

1 medium onion, chopped

2 cans chicken broth

1 16 oz package frozen shoepeg white corn

2 cups shredded cooked chicken

1 can cream of chicken soup

1/2 cup orzo

1 sprig fresh rosemary

1 TBSP sugar

1/2 tsp salt

1/2 tsp pepper

1 cup milk

2 TBSP flour

Melt butter in large dutch oven over medium high heat; add onions and mushrooms, and saute' 5 minutes until tender.

Add chicken broth and next 8 ingredients; simmer 10 minutes or until orzo is tender.

Stir together milk and flour in small bowl; gradually stir into chowder, and simmer 5 minutes.

**Soup can be made ahead and thinned with milk when reheating.

Source: slightly adapted from Southern Living

Texas Caviar

This dip is easy and tasty. You have to do a little chopping and it's best if it sits overnight!

Texas Caviar

2 cans black eyed peas, drained

1 red pepper, chopped

1 orange pepper, chopped

1 jalapeno pepper, minced

1 bunch green onions, chopped

1 can corn, drained

2 tomatoes, seeded and chopped

8oz whisbone italian dressing

Combine all ingredients and marinate overnight, then drain.

Guacamole

I am addicted to this stuff. Beware!!

Guacamole

3 Haas avocados, pitted and cut into 1/2 inch cubes

1/2 small red onion, minced

2 TBSP fresh lime juice

1 small jalapeno, seeded and minced

1 garlic clove, minced

1/2 tsp cumin

1/4 tsp salt

Mix all ingredients except avocados. Mash two of the avocados and add to other ingredients. Fold in last cubed avocado.

Store in fridge with plastic wrap on surface of guacamole. Be sure to get out all the air. Store up to 24 hours.

Source: The America's Test Kitchen Family Cookbook