Fun Halloween Recipes

Our grilled pork tenderloin is guaranteed to be moist and tender, thanks to a quick brining in brown sugar and salt. The delicious sweet and savory glaze, easily whipped up from Dijon mustard and peach preserves, does double duty as a dipping sauce.

Ingredients

* 1/4 cup coarse salt
* 3/4 cup brown sugar, firmly packed
* 2 cups boiling water
* 3 cups ice cubes
* 2 pork tenderloins, 1-1/2 to 2 pounds total

* 1/2 cup peach preserves
* 1 tablespoon chopped fresh rosemary
* 1/2 cup Dijon mustard
* Pepper



Instructions

1. Place the salt and sugar in a medium-size metal or glass heat-proof baking dish. Add the boiling water and stir to dissolve the ingredients. Stir in the ice cubes to cool the brine. Add the tenderloins and let them marinate, covered, for 30 minutes in the refrigerator.

2. While the tenderloins marinate, prepare the grill for cooking. Then, in a small bowl, stir together the peach preserves, rosemary, and mustard. Set aside 1/2 cup.

3. Remove the meat from the brine and rinse it thoroughly. Pat it dry with paper towels and season it with pepper. Place both tenderloins on the grill and cook them, turning occasionally, until their internal temperature reaches 145 degrees, about 20 minutes. About 5 to 8 minutes before the meat is done, brush on the peach-mustard glaze. Transfer the tenderloins to a cutting board, cover them with foil, and let them rest for 5 minutes. Serve them with the reserved glaze. Serves 6.


Nutritional Information
Per serving (1/6 of recipe): Calories 334 ● Total Fat 5 g (8% DV) ● Saturated Fat 2 g (11% DV) ● Cholesterol 126 mg (42% DV) ● Sodium
911 mg (38% DV) ● Total Carbohydrate 19 g (6% DV) ● Fiber 0.1 g (1% DV) ● Sugars 13 g ● Protein 47 g (93% DV)


Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Grilled Bacon and Buffalo Mozzarella Sandwiches with Hass Avocado

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


Ingredients

* 4 4 4(3-inch) square sections of a ciabatta loaf, cut in half lengthwise
* Extra-virgin olive oil, for grilling
* Hass Avocado Pesto (see make-ahead recipe below)
* 1 1 1ripe, Fresh Hass Avocado, peeled, seeded, quartered and cut into 1/4-inch slices
* 1 1 1tsp. TEASPOON_USVolumefresh lemon juice
* Salt, to taste
* Fresh ground black pepper, to taste
* 1 1 1large, vine-ripened tomato, cored and cut into 1/4-inch slices
* 1 1 1(8-oz.) ball of fresh buffalo mozzarella, torn into small pieces
* 8 8 8slices bacon, cooked and broken in half

Hass Avocado Pesto

* 2 2 2cloves garlic
* 1 1/2 1.5 1.5bunches fresh basil leaves
* 1/3 .33 .33cup CUP_USVolumepine nuts, toasted
* 1/3 .33 .33cup CUP_USVolumefreshly grated parmesan cheese
* 1/3 .33 .33cup CUP_USVolumeextra-virgin olive oil
* 1 1 1ripe, Fresh Hass Avocado, peeled, seeded and scooped out
* 1 1 1tsp. TEASPOON_USVolumefresh lemon juice
* Salt, to taste
* Freshly ground black pepper, to taste

Instructions

1. Brush the outside of each piece of bread lightly with the oil, and lay the bread out with each half facing up.
2. Divide the Hass Avocado Pesto between the slices of bread and spread evenly.
3. In a shallow bowl, dress the avocado with lemon juice and season with salt and pepper to taste.
4. Season the tomatoes with salt and pepper to taste.
5. On the bottom half of each slice of bread, place even amounts of half of the mozzarella, tomato, avocado and bacon; and then place the remaining mozzarella on top of the bacon.
6. Place the tops of the bread onto the sandwiches and press firmly.
7. Place a sandwich in a pre-heated sandwich press.
8. Cook until the bread is toasted golden brown and the cheese has melted, about 7 to 8 minutes.
9. Repeat with remaining sandwiches.
10. Cut the grilled sandwiches in half, arrange on a platter and serve immediately.

Hass Avocado Pesto

1. In a food processor, purée the garlic into a coarse paste. Add in the basil, pine nuts and cheese; mix until combined.
2. Slowly pour in the oil and add in the avocado and lemon juice until combined. The pesto should be smooth, but have a thick consistency. Season the pesto with salt and pepper to taste; set aside.

Nutrition Facts:
Nutrition Information Per Serving: Calories 820; Total Fat 59 g (Sat 15 g, Trans 0 g, Poly 7.9 g, Mono 27.8 g); Cholesterol 55 mg; Sodium 1430 mg; Potassium 778.4 mg; Total Carbohydrates 46 g; Dietary Fiber 8 g; Total Sugars 7 g; Protein 29 g; Vitamin A 1804 IU; Vitamin C 18 mg; Calcium 838 mg; Iron 4 mg; Vitamin D 0 IU; Folate 97 mcg; Omega 3 Fatty Acid 0.3 g

% Daily Value*: Vitamin A 35%; Vitamin C 30%; Calcium 80%; Iron 20% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Thanks, I'm trying this, love avocados and never heard of the avocado pesto.

Here is a really good fall recipe.

You don't have to sacrifice the traditional smoky punch of this Cajun favorite just because you're short on time. All you need is some purchased sausage and quick-cooking brown rice to create a rich, satisfying dinner on any weeknight. Have some sliced berries for dessert to cool off your palate!

Serves about 4

1 teaspoon canola oil
8 ounces andouille sausage (see Note) or low-fat kielbasa, cut into 1/4-inch-thick slices
1 16-ounce bag frozen bell pepper and onion mix
1 14-ounce can reduced-sodium chicken broth
2 cups instant brown rice
8 ounces raw shrimp (26-30 per pound), peeled and deveined

1. Heat oil in a Dutch oven over medium-high heat. Add sausage and pepper-onion mix; cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.

2. Add broth to the pot and bring to a boil. Add rice, stir once, cover and cook for 5 minutes. Add shrimp and stir to incorporate. Remove from the heat and let stand, covered, until the shrimp are opaque and cooked through, 5 to 6 minutes. Fluff with a fork and serve.

Makes 4 servings, 1-1/2 cups each.

Active Minutes: 15

Total: 25 minutes

Per Serving: 412 calories; 10 g fat (3 g sat, 1 g mono); 142 mg cholesterol; 44 g carbohydrate; 31 g protein; 3 g fiber; 685 mg sodium.

Nutrition Bonus: Selenium (31% daily value), Vitamin C (25% dv).

ingredient note:
Andouille sausage is a smoky, mildly spicy pork sausage commonly used in Cajun cooking. Look for it near other smoked sausages in large supermarkets or specialty food stores.

For tons of great recipes go to
http://www.seasonalrecipes.com/rec/reci ... alaya.html

Here is a really cute idea for the kids for Halloween.
These are really easy to make.

Ingredients:
1 (11 oz) can refrigerated breadstick dough
2 slices cheddar cheese, quartered (optional)
8 hot dogs
black mustard seeds

Instructions: 1. Preheat oven to 375 degrees F.

2. If desired, place one cheddar cheese slice on your hot dog. Then wrap each dog to look like a mummy, leaving a open area for the eyes.

3. Cut two tiny slits in the exposed hot dog and insert two black mustard seeds for eyes. If you'd like to give your mummies entire faces, you can cut a little slit for a mouth, which will gape open a bit during cooking.

4. Place mummy dogs on an ungreased baking sheet and bake around 15 minutes, until golden.

5. Serve with plenty of ketchup and mustard and listen to the kids rave about having such Halloween recipes fun.