This was New Year's Eve dinner. What you see from left to right (clockwise) is artichoke salad, Lindt truffles, cocktail peanuts, chips, homemade guacamole, fresh salsa (storebought), caprese salad, plate of prosciutto, asiago, and fancy olives, and a second caprese salad!
The caprese salads were cute enough to deserve their own photo, sans tomato helmets. Other than the awesome food, the evening was relatively lowkey. We also had wine and beer that barely got imbibed, and the three of us could barely stay awake til midnight. We were asleep by 12:05!
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On New Year's Day, I wasn't taking any chances. I broke out the lucky black-eyed peas (with a side of pork tenderloin) recipe I did last year. Yes, we're kicking back off with the Healthy Calendar - hopefully we can get through the whole damn thing this time!
Here's the cramped family photo:
Tangy Apricot-Glazed Pork Tenderloin
1 pound pork tenderloin
1/2 cup apricot preserves
1/4 cup apple cider vinegar
1/2 T. sage
1/2 T. basil
1/2 T. thyme
2 minced garlic cloves
salt + pepper
Preheat oven to 350.
In small pan over medium heat, combine preserves, vinegar, spices, and garlic. Simmer for 3 minutes or so to make a glaze.
In a shallow baking dish, season the tenderloin with salt and pepper. Coat tenderloin with the glaze and bake for 30 minutes or until done. If you're anything like me, you require at least 50% extra on the baking time (45 minutes), because I'm an obsessive freak when it comes to avoiding foodborne illness. You can use this time to make the black-eyed peas.
Beauteous!
Lucky Black-Eyed Peas
2 T. olive oil
1 green bell pepper, cut into strips
2 minced garlic cloves
2 15.5-oz cans black-eyed peas, drained
1/2 t. crushed red pepper flakes
Saute green pepper in oil over medium-high heat for about ten minutes. Add garlic and saute 30 more seconds.
Add peas and red pepper and saute 5-10 more minutes.
Recipe adapted from The Healthy Calendar!
This is about as fitting a song I can muster!
1 comment:
I remember those black-eyed peas!
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