Having a baby brings many wonderful things. Most parents know the overwhelming happiness of bringing home that little bundle of joy and all the gifts and well wishes that come too. But one thing our friends did for us that I wish every new mom could receive would be the fantastic meals that just seemed to keep coming.
For about three weeks we had dinner dropped off at our door most evenings. The offerings ranged from homemade pot pies and lasagnas to gumbo and other family favorites. And if someone wasn’t skilled in the kitchen or just too busy to cook, they brought takeout from their favorite restaurant. It was truly an unexpected blessing in so many ways.
We enjoyed several outstanding meals and I requested the recipes for many. I wanted to share with you a few unique ones that we loved.
Unfortunately, I was a little distracted during that time and didn’t get photos of many meals. Or if I did, it was after we had already dug-in! Oh well, pictures or not, I will long be grateful for the delicious kindness we received.
So if you know someone that just had a baby and you were debating whether to take them a meal, just whip something up and head on over. Call or text first then drop it at the door with no expectation of seeing the little one (if the time is right you will be invited in). You might just make someone’s day.
Garlic Rosemary Pork Tenderloin
by Amy Blair (my foodie friend who is always in the know on the latest and greatest KC food & drink trends)
- 1 Pork tenderloin
- 1/4 cup olive oil, plus about 2 tablespoons for searing the tenderloin
- 1 cup white wine
- 1/2 cup low-sodium soy sauce
- 2 lemons: Juice of one lemon, 1 lemon thickly sliced
- cloves from large head of garlic, peeled
- 1 small yellow onion, chopped
- Fresh rosemary, about 4-5 sprigs
- Kosher salt and black pepper
- Whisk together the olive oil, white wine, soy sauce, lemon juice, garlic, onion and salt and pepper to taste. Place the tenderloin in a large freezer bag with the marinade and add rosemary. Marinate the pork 3-4 hours in the refrigerator or overnight.
- Remove the tenderloin from the refrigerator and bag about a half hour before cooking. Set marinade aside.
- Pre-heat the oven to 350 degrees.
- Heat about 2 tablespoons of olive oil in a large skillet over medium-high. Add the tenderloin to the hot skillet and sear until it is browned on both sides. This will take about 10 minutes (five on each side).
- Transfer tenderloin to a roasting pan. Pour remaining marinade over tenderloin and place sliced lemon atop tenderloin. Roast until the internal temperature is 160 degrees. Approximately 45 minutes.
1 lb. ground beef
1/2 lb. bulk Italian sausage
1 medium onion, chopped
1/2 cup green pepper, chopped
Fresh minced garlic
1 (30 oz) jar Newman’s Own Italian Sausage and Peppers spaghetti sauce (or favorite brand)
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can chili beans, drained
1 (14 1/2 oz.) can diced tomatoes, undrained
1 (4 oz.) jar or can of sliced mushrooms, drained
1 cup water
1/3 cup sliced pepperoni, halved
5 teaspoons chili powder, or more to taste
1/2 teaspoon salt
Pepper, to taste
Crushed red pepper, to taste
In a large pot, brown beef, sausage, onion, green pepper, and garlic; drain well.
Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes
(Can be made without beans and still tastes great!)