Another break from the cupcakes...

If you guys haven't heard about Pinterest, you should hop on over there and sign up. Seriously so addictive. It's like a virtual pin board of all your ideas, recipes, crafts, vacations, and more! Whenever I'm bored I always jump on and find stuff to do or new recipes to try.

Well that is what happened with tonight's dinner. I seriously haven't made a dinner where my husband has licked the plate clean, like he did tonight.

These 2 recipes went so well together.

I want to make sure to give the original blogger and website get props, so here are links for you.

Grilled Balsamic Garlic Crusted Pork Tenderloin

Mustard Roasted Potatoes

Steak and Potatoes

Once again, a couple new recipes from the Food Network Magazine this month.

SO good.

Rosemary Chips

Directions
Toss 1 1/2 pounds thinly sliced russet potatoes with 2 teaspoons chopped rosemary, 1 grated garlic clove, 3 tablespoons olive oil, 3/4 teaspoon salt and a pinch of cayenne. Spread on a baking sheet; roast in a 500 degrees F oven until golden, about 20 minutes. Flip the potatoes and cook until golden and crisp, 8 more minutes. Season with salt.

Balsamic Steak with Radicchio
Ingredients
4 6-ounce beef eye round steaks
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
1 to 2 teaspoons sugar, plus a pinch
1 clove garlic, sliced
2 heads radicchio, torn into pieces
1/3 cup sun-dried tomatoes, thinly sliced, plus more for topping
1/4 cup balsamic vinegar (preferably aged)
1/2 cup low-sodium chicken broth
1/2 cup fresh basil leaves, sliced, plus leaves for topping
Directions
Heat a large skillet over medium-high heat. Season the steaks with salt and pepper. When the pan is hot, add 1 tablespoon butter, swirling the pan to coat. Add the steaks, sprinkle them with a pinch of sugar, and sear until golden brown on the bottom, about 4 minutes. Flip and cook until golden on the other side, 2 more minutes. Transfer to a cutting board and tent with foil.

Reduce the heat to medium and add 1 tablespoon butter to the skillet. Add the garlic and cook 20 seconds. Add the radicchio in batches, tossing until wilted. Sprinkle with 1 to 2 teaspoons sugar and 1/2 teaspoon salt. Add the sun-dried tomatoes and vinegar and cook until the vinegar evaporates slightly, about 1 minute. Add the broth and cook until the radicchio is tender, about 2 minutes. Stir in the basil. Transfer the radicchio to plates using tongs. Continue cooking the sauce until it thickens slightly, 1 to 2 minutes. Stir in the remaining 1 tablespoon butter.

Thinly slice the steak and add to the plates. Drizzle with the sauce and top with more sun-dried tomatoes and basil.

Balsamic Vinegar, how i love thee...

I got our lasted copy of Cooking Light magazine, and while i thumbed through, this JUMPED out at me, and i'm so glad it did. this was AMAZING. How can this be good for you!? i simply can't even understand it. i made it with the exact side dish that they told me too as well, Mascarpone Mashed Potatoes

Roast Chicken with Balsamic Bell Peppers

Ingredients

• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 4 (6-ounce) skinless, boneless chicken breasts
• 2 tablespoons olive oil, divided
• Cooking spray
• 2 cups thinly sliced red bell pepper
• 1 cup thinly sliced yellow bell pepper
• 1/2 cup thinly sliced shallots (about 1 large)
• 1 1/2 teaspoons chopped fresh rosemary
• 1 cup fat-free, less-sodium chicken broth
• 1 tablespoon balsamic vinegar

Preparation

1. Preheat oven to 450°.

2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.

3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Nutritional Facts

Calories: 28; Fat: 11g; Protein: 35.9g; Carbohydrate: 8.8g; Fiber: 1.9g; Cholesterol: 2mg; Sodium: 644mg; Calcium: 38mg 94mg; Iron:

Weight Watcher Points-6


Mascarpone Mashed Potatoes

Ingredients

• 1 1/2 lbs yukon gold potatoes
• 1/3 cup 2% low-fat milk
• 3 tablespoons mascarpone cheese
• 1/2 teaspoon salt
• 1 tablespoon garlic poweder

Directions

1. Place cubed and peeled potatoed in a large saucepan cover with water and Bring to a boil.
2. Reduce heat and simmer for 15 minutes or until tender.
3. Drain and return to pan.
4. Add milk, mascarpone cheese, and salt.
   
5. Mash to desired consistency. (make 4 servings)
   

Nutrition Facts
Calories 184.4; Total Fat 5.2 g; Cholesterol 16.6 mg; Sodium 313.4 mg; Potassium 796.7 mg; Total Carbohydrate 29.5 g; Dietary Fiber 3.1 g; Sugars 3.2 g; Protein 4.2 g

Weight Watcher Points-4

i'm really starting to love my Crockpot!

When i first got my crockpot, i was not pleased. everything kept coming out super dry and i was getting really discouraged. I put it away for awhile, and recently pulled it out and haven't put it back since! Now that i'm home i can monitor it, which i know makes no sense for a crockpot, but the sucker runs really hot. the low setting has stuff boiling!
Well i finally decided to try a soup in the pot. and this week's potato sale at the grocery store spawned this recipe.

Loaded Baked Potato Soup
(directions are for stove top- i followed everything up until added the onions, bacon bits etc. at that point i threw everything in the crockpot.)

Ingredients

• 9 baking potatoes
• 2/3 cup butter
• 2/3 cup all-purpose flour
• 6 cups whole milk
• 1/2 tablespoon salt
• 1 teaspoon ground black pepper
• 1/2 cup bacon bits, divided
• 4 green onions, chopped
• 10 ounces shredded Cheddar cheese
• 1 (8 ounce) container sour cream

Directions

1. Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
2. In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.