My extended family always gets together for Thanksgiving, so for Christmas it was just my husband, son and me. I wanted to do something slightly different this year so I made cranberry pork tenderloin, dressing, stuffed new potatoes, homemade macaroni and cheese, sauteed spinach and cornbread. We had Reisling pears and sweet potato pie for dessert. 
Long gone are the overindulgent Christmases with overflowing shopping bags, pages of bills and long lists of checked-off wishes. We enjoyed a quiet evening and an intimate Christmas morning. One thing that won't change in my home is how food ties it all together, from menu planning to prepping and finally serving those I love and seeing the satisfaction when they enjoy every bite. My china was left to me by my late best friend, Sarah. THAT is what Christmas is all about.
Red Wine Cranberry Glazed Pork Loin
(I did this for Christmas, skipped the long brining process and just seasoned and seared before roasting)
4 lb. pork loin roast
garlic and sea salt grinder seasoning
peppercorn medley grinder
onion powder
Preheat oven to 325.
Generously season pork loin and sear on all sides in hot olive oil and butter on stove. Transfer to baking dish, roasting pan or dutch oven and roast pork loin at 325 degrees F for 2 to 2 1/2 hours, or to an internal temperature registers 160 to 170 degrees F. on an instant-read thermometer.
Red Wine Cranberry Glaze:
1 cup dried cranberries
3 cups dry red wine (I had Merlot)
2 oranges, zested and juiced
1 cup sugar
Combine all ingredients into a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and reduce liquid by half.
Yield: 2 cups
Slice medallions and serve w/glaze spooned over each slice. I refrigerated the leftover pork in the glaze and 2 days later I browned the sliced pork loin in olive oil and butter...the glaze carmelized and they were so pretty, still tender and flavorful. You can serve w/different sides and it's a different meal!"
Easy, Creamy Mac n' Cheese
Paula Deen
Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Long gone are the overindulgent Christmases with overflowing shopping bags, pages of bills and long lists of checked-off wishes. We enjoyed a quiet evening and an intimate Christmas morning. One thing that won't change in my home is how food ties it all together, from menu planning to prepping and finally serving those I love and seeing the satisfaction when they enjoy every bite. My china was left to me by my late best friend, Sarah. THAT is what Christmas is all about. Red Wine Cranberry Glazed Pork Loin
(I did this for Christmas, skipped the long brining process and just seasoned and seared before roasting)
4 lb. pork loin roast
garlic and sea salt grinder seasoning
peppercorn medley grinder
onion powder
Preheat oven to 325.
Generously season pork loin and sear on all sides in hot olive oil and butter on stove. Transfer to baking dish, roasting pan or dutch oven and roast pork loin at 325 degrees F for 2 to 2 1/2 hours, or to an internal temperature registers 160 to 170 degrees F. on an instant-read thermometer.
Red Wine Cranberry Glaze:
1 cup dried cranberries
3 cups dry red wine (I had Merlot)
2 oranges, zested and juiced
1 cup sugar
Combine all ingredients into a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and reduce liquid by half.
Yield: 2 cups
Slice medallions and serve w/glaze spooned over each slice. I refrigerated the leftover pork in the glaze and 2 days later I browned the sliced pork loin in olive oil and butter...the glaze carmelized and they were so pretty, still tender and flavorful. You can serve w/different sides and it's a different meal!"
Easy, Creamy Mac n' Cheese
Paula Deen
Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
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