Pork Tenderloin Skewers and Oven Potatoes

Well for the meat, this is actually more of a technique than a recipe.  You could marinate your meat any way you like before you grill it.  It makes a very quick cooking and tender piece meat.  We've marinated our pork in terriaki and also in a garlic and Worcestershire marinade.  The potatoes are an attempt to recreate some potatoes we had at a The Village Tavern for brunch. 

By the way.......this recipe and several others you may see next are on paper plates because we're at the beach!  No dishes to wash!

Pork Tenderloin Skewers

Take your pork tenderloin and cut it lengthwise into long strips about 1/4 inch thick.  Place meat in Ziploc bag with marinade for a couple of hours.  Skewer the meat by weaving it lengthwise onto the skewer.  Grill over medium heat for about 10-15 min.

Oven Potatoes

2 1/2 lb Yukon gold potatoes, diced 1/2 inch
1c beef broth
1 sm onion, diced
1t garlic powder
1t each salt/pepper

Combine all ingredients in a 9x13 or larger rimmed pan.  Bake at 400 for 30-45 mins.  You can broil the potatoes lightly to brown them a little.

Ham and Potato Chowder

I'm still on my soup kick.  This is such an easy recipe.  It is actually and adaption from a recipe I saw on the back of my Simply Potatoes, diced potatoes with onion.  Publix frequently puts these on sale BOGO and all of the varieties have recipes on the back.  I have a bag of the southwestern hashbrowns that I'll be doing a Chicken Salsa Verde casserole recipe with and I have the mashed potatoes to do a Shepherd's pie recipe with.  We had grilled cheese with our soup but I would have preferred having the Bisquick garlic cheddar biscuits with it.  Those are awesome just require the packet of mix and water!  PS...I doubled the recipe since I was taking some to a friend so the recipe below can be halved.  As it is written I would say that it serves 10.  Enjoy!

Ham and Potato Chowder

2 T olive oil

2 c chopped ham

1/2 c AP flour

2 packets (20oz) diced potatoes with onion

1 c water

32 oz carton of chicken broth

1 can niblet corn, drained (fresh would be great too)

2 c milk

salt/pepper

Saute the ham in the oil just a few minutes and then add flour.  Stir and flour around to coat the ham and cook some of the raw flour taste out of it.  Add potatoes and water.  Stir until well blended.  Add chicken broth and bring to a boil stirring frequently to keep potatoes from sticking to bottom of pot.  You can add some salt and pepper at this point but don't add much because the ham will add saltiness to the soup.  Once to a boil, reduce to simmer and cook about 20 mins or until potatoes are tender.  Add corn and milk and simmer until warmed through but do not boil.  Add salt and pepper as needed.