Monday, February 23, 2009
Monday, February 16, 2009
1 tsp. dried thyme
1/4 to 1/2 tsp. cayenne pepper
Coarse salt and fresh ground pepper
2 pork tenderloins (10 to 12 oz. each) - I only used one because it was just me and Patrick!
1 tbsp. vegetable oil
2 tbsp. ground black pepper
2 tbsp. dried oregano
2 tbsp. dried thyme leaves
1 tbsp. cayenne pepper (optional)
1 1/2 lbs. red new potatoes, quartered (you can really use any amount - just adjust roasting time)
1/4 cup olive oil
2 cloves garlic, smashed
Kosher salt and pepper
Heat oven to 400. On a foil-lined, rimmed baking sheet, toss the potatoes, oil, garlic, salt and pepper. Arrange in a single layer and roast, tossing occasionally, until golden brown and crisp, about 30-45 minutes.
These can also go in the oven at 450 with the pork, just watch them to make sure they don't get too brown.
Thursday, February 12, 2009
Spread mixture in the prepared pan. Wet hands to smooth top. Let set 3 hours or overnight. Turn onto a cutting board dusted with confectioners' sugar. Cut into squares with a sharp knife. Toss with confectioners' sugar to coat all sticky sides. Store in an airtight container for up to 5 days.
Overall an easy recipe, meaning not labor-intensive but super messy!! Confectioners' sugar, scooping sticky marshmallow out of the mixer and into the pan - you get the idea. But really pretty and really yummy! The boys said they tasted like vanilla ice cream that wasn't cold.