Chicken Tortilla Soup in the slow cooker or in a pot

• 1 pound cooked shredded chicken
• 1 15 oz.can whole peeled tomatos mashed
• 1 14oz can of enchilada sauce
• 1 medium onion chopped
• 1 bell pepper chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• probably about 4 cups chicken broth eyeball it (i use what I boiled my chicken with and if its not bone in skin on I put 2 chicken boulion sp? cubes in it)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1/2 a cup chopped cilantro
• Olive oil
• Saute onions, bell pepper in olive oil then add all ingredients to pot, bring to a slight boil and cover and let simmer at least an hour.
• OR
• just put all that shit in the crock pot minus the olive oil
• 
  
• Serve with sour cream and tortilla chips

Pizza Pasta

1 package of extra wide egg noodles

1 jar of your favorite spaghetti sauce

1 pound of lean ground meat

1 small onion chopped

1 cup of pepperoni quartered

1 cup of mozzerella cheese, shredded

1 cup of parmesean cheese, shredded

( I season this with salt, pepper, and Garlic)

1. Preheat oven to 350.

2. Brown meat and onions until cooked. Add pepperoni and spaghetti sauce. Meanwhile boil your noodles.

3. Stir in noodles. Season with salt, pepper, and garlic. Pour into large baking dish. Cover with both cheeses.

4. Bake for about 20- 25 minutes.

Serve with garlic toast and salad

Slow Cooker Pot Roast

Noticed yall got some roasts so I figured I'd try to give yall my recipe for the crockpot the only problem is I dont know the measurements but I will try to tell you anyway!

1 pot roast

1 onion chopped into strips

1 bell pepper chopped into strips

3 sticks of celery chopped

little bit of oil

2 beef boullion cubes

worchestshire (sp???)

soy sauce

some potatos peeled and quartered

carrots cut into whatever size you prefer

(usually use a couple cups of potatos and carrots)

pepper

garlic

cajun

onion powder

1. Heat oil in a sjillet on medium high heat,

2. Genorously season both sides of roast with the pepper, garlic, cajun, and onion powder ( and whatever other seasoning you think would be good on it lol)

3. Brown both sides of roast in heated pan then place in crockpot

4. Suate onions, peppers, and celery in pan. Make sure to scrap up all the leftover browned bits from the roast. Pour into crockpot.

5. Top with potatoes and carrots.

6. Add about 5 good shakes of the wochestshire and soy sauce. And about 2 cups of water

7. Add beef boullion cubes

8. then season whole pot with garlic, pepper, salt, whatever else you have lol.

9. Cook on low for 6-8 hours or high gor 4-6 hours

10. I seperate my roast and veggies after its done. I shred the roast up on a plate. Then Jackson makes gravy with the roast drippings.

serve with crescent rolls, mac and chees, and green peas talk about comfort food

Old Fashioned Salisbury Steak

4 chopped sirloin patties

3 tbsp flour

2 tbsp vegetable oil

Garlic Salt

Black Pepper

3 tsp. beef-flavored bouillon

1 cup hot water

1 lg. onion diced

1 4oz can mushroom pieces

1 tbsp Worcestershire

Coat each side of patties well with flour. Heat oil in skillet until hot. Add patties and brown on each side. When patties are browned, pour off excess oil. Add bouillon to hot water; stir to dissolve then add to skillet.

Add onion, mushrooms, and Worcestershire sauce. Stir to coat meat. COver and simmer gently for 25-30 minutes or until meat is fork tender.

Serve with either white rice or mashed potatoes

Makes 4 servings or you can double everything and feed a family of 5

Creamy Potato Lasagna

I found this one on allrecipes its awesome!!

• 1 (12 ounce) jar Alfredo sauce
• 1 cup milk
• 3 pounds potatoes, peeled and sliced lengthwise about 1/8 inch thick
• 5 tablespoons grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups diced ham
• 1 (10 ounce) package chopped frozen broccoli, thawed
• 2 cups shredded Swiss cheese

1. Preheat oven to 400 degrees F (200 degrees C).
2. Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
3. In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.
4. Cover and bake at 400 degrees F (200 degrees C) for 45 minutes, then uncover and bake at 350 degrees F (175 degree C) for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.

Chicken Rotel Spaghetti

• chicken breast boiled with bone in skin on (to make good broth) i also put onions, celery and seasoning in this to boil with the chicken. Do not throw out broth.
• 1 can of rotel
• 1lb of velveeta its the smaller one (i get the 2% less fat)
• 1lb of spaghetti noodles (may not use all of it watch it as u mix in)
• celery salt
• cream of chicken
• broth from boiled chicken

1. cube velveeta and mix with rotel prepare as you would cheese dip ( i do it in the microwave)
2. shred chicken in to a large pan on top of stove.
3. Meanwhile boil spaghetti noodles in the reserved chicken broth. When you drain this you will need to save it again.
4. Mix the cheese dip, cream of chicken, a few dashes of celery salt, noodles (eyeball it), and as much chicken broth as it needs to all mix easily if that makes since.
5. bake at 350 for about 30 minutes
6. Serve with saltine crackers and green beans
7. Call me if something doesnt make since I always make this recipe by heart I dont have it written down hope I didnt leave something out. lol

Prego Lasagna

Ingredients:

3 C ricotta cheese

3 C shredded mozzarella cheese (plus some extra to sprinkle on top)

2 eggs

1lb ground beef

2 jars Prego Spaghetti Sauce (I prefer three cheese or traditional)

12 oven-ready lasagna noodles

1/2 C grated Parmesan cheese

Mix ricotta, mozzarella and eggs in a med sized bowl. Set aside. Brown ground beef and pour off fat. Stir in Prego sauce.

Prepare two 2quart shallow baking dishes by spreading a thin layer of sauce mixture over the bottom of each. Next layer the lasagna noodles over the sauce. Spread the cheese mixture evenly over the noodles. Repeat these layers once more in each dish.

Top the last layer w/remaining sauce. Sprinkle parmesan cheese and mozzarella.

Bake at 400 for 30 minutes. Serves approx 10-12.

Mini-Meat Loaves

Ingredients:

1 lb lean ground beef

1/2 C bread crumbs

1/4 C minced onion

Pinch ground black pepper

1/2 tsp dried oregano

1/4 C ketchup

2 tsp Worcestershire sauce

1/4 C beef broth

1.25 oz package brown gravy mix

Heat oven to 350. Coat 8 cups of a muffin tin with cooking spray. Combine all ingredients except gravy mix in large bowl. Scoop into muffin cups and bake 30 minutes. While loaves bake, prepare gravy. Serve meat loaves with mashed potatoes and drizzle gravy over each.

Tortilla Soup

Ingredients

8 or more corn tortillas, cut into 1/2 inch strips

1 lb Chicken Breasts, cooked and cut into 1/2 inch chunks or shredded (however you like it)

2 fresh Poblano Chiles, rinsed and seeded, cut into 1/4 inch strips

1/2 C chopped Onion

8 C chicken Broth (i prefer the knorr caldo de pollo cubes)

1/4 C Cilantro Sprigs

1/4 C lime juice

Monterrey Jack Cheese (enough to garnish)

Avocado slices (garnish)

Fry tortilla strips in oil until crisp; set aside.

Bring broth, onions, and chiles to a boil. Cover and simmer for 5 minutes. Add chicken and cilantro, cover and simmer about 5 minutes. Add lime juice and stir. Ladle soup into serving bowls. Divide tortilla strips among bowls and garnish with avocado and cheese.

Sloppy Joes (from scratch)

Ingredients:
Ground beef (or I use ground turkey)
1 8 ounce can tomato sauce
1 Tablespoon Worcestershire sauce
1 Teaspoon ground mustard
1 Teaspoon onion powder
1/4 cup ketchup
1/4 cup BBQ sauce
1 small onion
1/2 a bell pepper
2 Tbsp. chili powder
Salt to Taste
Pepper to Taste (black or cayenne)

Cook meat with onions and bell pepper, salt & pepper. Then add in everything else and cook until heated thoroughly. Serve on buns.

Mini Taco Salads

Christi gave me this idea from the Kraft website I think. But bake corn tortillas in a muffin tin and then make the taco salads as usual. Super easy meal and taste so much more yummy than regular tacos (dont ask me why..).

Tuna and Green Bean Salad

Ingredients

1 can french cut green beans, drained

3 tsp salt, plus more to taste

4-6 red potatoes, diced

1/3 C freshly squeezed lemon juice

2 garlic cloves, finely chopped

1/3 C extra-virgin olive oil

1 tsp dried oregano

3/4 tsp pepper

8 oz cherry tomatoes, halved

1/2 C chopped fresh basil leaves

1/4 C chopped fresh parsley leaves

2 cans tuna packed in olive oil, drained

Drain the green beans and pat dry with a towel. Add 2 tsp salt to boiling water and add the potatoes. Cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to ice water to cool completely. Drain the potatoes and pat dry with a towel.

In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 tsp salt and 3/4 tsp pepper.

Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.

Stuffed Jalapenos

15-20 Jalapenos Whole and Fresh

1 can fresh lump crab meat (Blue Crab)

12 oz Pepper Jack Cheese

Bacon ( I use Maple but any kind will do)

Preparation:

Clean Jalapenos slice on one side and clean out seeds

Slice Pepper Jack Cheese into thin pieces equal to the amount of jalapenos

Clean crab and prepare for stuffing

Take Jalapenos and put one slice of cheese and then 1-2 spoonfuls of crab inside. Wrap with bacon to cover entire jalapenos. Repeat until complete

Lightly season each Jalapeno with salt, garlic powder, chili powder, cayenne or crushed red pepper

Cook @ 375 until bacon is brown and crispy. I flip mine over once the top side is browned to crisp all sides.

Tex Mex Lasagna

1 lb lean ground beef

1 can (15 oz) pinto beans, drained and rinsed

1 package of taco seasoning mix

1 jar (16 oz) Chunky salsa

1 can (8 oz) tomato sauce

1 jar (1 lb) Alfredo pasta sauce

4 cups shredded Monterrey Jack cheese (1 lb)

16 uncooked lasagna noodles

1. In a skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in beans and taco seasoning mix.

2. Spray 4 to 5-quart slow cooker with cooking spray. Spread 3/4 cup of the salsa over bottom. Stir in remaining salsa and tomato sauce into beef mixture.

3. In small bowl, mix pasta sauce and 3 cups of the cheese.

4. Layer 4 lasagna noodles over sauce in slow cooker, breaking noodles as necessary to fit. Top with half of the pasta sauce mixture, spreading evenly.

5. Repeat layering with 4 noodles remaining pasta sauce mixture, remaining 4 noodles and remaining beef mixture.

6. Cover; cook on Low heat setting 4 to 5 hours.

7. Sprinkle 1 cup remaining cheese over top. Cover; cook 5 minutes longer or until cheese is melted.

8. Enjoy

Side note: I put in a can of diced tomatoes in the beef mixture sometimes...And of course you can make it as hot as you want by buying the hotter salsa and taco seasoning...

Chicken Tortilla Soup

Im not very good with measuring things so the measurments are a guess. LOL

1 lb Chicken
2 cups white rice
1 jar salsa (any kind we use Picanti or On The Border)
1 can Rotel
1 can Corn


Boil Chicken, Remove and shred or cut into small pieces. Add Rice, Rotel, Corn, Salsa and Chicken. Cover and Simmer on low 15 minutes. (longer if u use real rice I use the quick kind) Stir. The longer it simmers the better it tastes but its ready to eat after 15 minutes. Top with Cheese and/or avocado and/or tortilla chips or strips.

Makes awesome leftovers.

Taco Soup

1 lb hamburger
1 can corn
1 can ranch style beans
1 can black beans(optional)
1 can diced tomatoes or Rotel
1 can tomato sauce
1 pkg Taco Seasoning
1 Pkg Ranch Dressing Seasoning (optional)

Brown hamburger, add all ingredients. Let simmer 15 minutes. Done! Tops with cheese and/or Tortilla chips or Fritos.

Easy peasy and it tastes good too!

Black Bean Tostados with Cilantro Sauce

Tostados
Black Beans - whole
Salsa - to taste
Grilled Chicken- optional
Shredded lettuce
Shredded Cheese
diced tomato

Cilantro Sauce -
Combine in blender/processor
1 cup of plain yogurt
3 tblsp chopped cilantro
2 cloves of garlic

Combine Beans and salsa in processor until almost smooth. Top with rest of toppings and drizzle sauce on top. Depending on size of garlic cloves, it may be really garlicky.

Daniels Grilled Snapper

snapper fillets
sea salt and ground pepper
olive oil
one stick butter
heaping tbsp minced garlic
juice of 3 limes

in a sauce pan brown garlic then add the stick of butter and squeeze juice from limes, melt then simmer for about 5-7 minutes until tender, set aside. lay fillets out on a sheet of foil with the edges rolled up. drizzle with olive oil and salt and pepper to taste. set gas grill to low heat. put foil with fish on grill and pour garlic sauce over fish. cook for 15 minutes flipping half way through. spooning sauce over fish every couple of mintues.

Daniels Pico de Gallo

3 medium tomatoes
1 large onion
3 jalepenos seeded or 2 jalepenos with seeds
1/2 bundle of cilantro
2 avacados
juice from 3 limes
1/3 jar goya salsa verde about 6oz
salt and pepper to taste

Dice tomato, onion, jalepeno, avacado in large bowl. Chop cilantro and add. Squeeze lime juice and add goya. salt and pepper and stir...

Cheesy Tortilla Lasagna

**This doesn't look really good but it tastes AWESOME, like an enchilada**

3 medium plum tomatoes, chopped
1 cup julienned zucchini
½ chopped green onions
1- 15oz. can black beans, drained and rinsed
1 can of old el paso enchilada sauce
1- 8 oz. southwest sour cream (or use regular sour cream with taco seasoning)
8- 6 inch corn tortillas, halved
2 cups Colby jack cheese, shredded
1 tbsp. chopped cilantro (do more if you like more)

Preheat oven to 375. Spray baking dish. In medium bowl, combine tomatoes, zucchini, green onions, beans and mix well. Reserve 1/3 cup enchilada sauce and set aside.

In another medium bowl, combine remaining enchilada sauce and sour cream dip and blend well. Spoon 2 tablespoons enchilada sauce mixture on bottom of dish. Arrange 8 tortilla pieces over sauce overlapping when necessary. Spoon ½ vegetable/bean mixture over tortillas.

Sprinkle 2/3 cup of cheese, then spoon ½ of remaining sauce mixture over cheese. Repeat layers, reserving 2/3 cup of cheese for top. Top with 1/3 cup enchilada sauce, cover with foil.

Bake at 375 for 30-35 minutes or until heated thoroughly, uncover sprinkle with remaining cheese and bake for 5 minutes or until cheese is melted.

Let stand for 10 minutes before serving and then sprinkle with cilantro.

Burger Bean Spaghetti Pie

My friend who gave me this recipe calls this Spachili.

Crust
7 oz. spaghetti or vermicelli
1 egg
¼ cup butter melted
¼ parmesean cheese
1 tsp. chili powder

Filling
1 lb. ground beef/turkey
¼ chopped onion
1- 15.5 oz can spicy chili beans, undrained
1- can Kidney beans…
1- 14.5 oz can zesty diced tomatoes with green chiles, undrained
1 cup pepper jack cheese
1 cup shredded cheddar

Cook spaghetti until desired doneness. Meanwhile preheat oven to 350 and spray 9.5 pie plate with Pam, beat egg in large bowl, add parm cheese, butter, chili pwd and mix well. Add cooked spaghetti, and toss to coat.

Pour into pie plate, push mixture up sides to form a crust.

Cook meat and add chili beans and tomatoes, then add pepper cheese and ½ the cheddar. Spoon evenly over spaghetti lined pie plate and top with remaining cheese.

Bake at 350 for 20-25 mins until filling is set and crust is golden brown. Let sit for 10 minutes before serving.

Not So often Meatloaf

1 lb ground sirloin or hamburger leaner meat less fat but who's looking

1 lb jimmy dean breakfast sausage

1 sleeve of crackers (wheat or white)

3 tbl ketchup

2 lrg eggs

4 tbl Worchestershire sauce

2 tbl spicy brown mustard

1 can rotel mild or spicy

2 pinches salt (kosher)

1/2 tsp pepper fine

Now time to get dirty! Literally :P

mix all ingredients in large bowl with your hands yes hands feel your food and it mixes much better then killing your wrist with a spatula

if your mixture is still runny add additional crackers and if to dry add 1 more egg. You want to be able to shape your concoction into a loaf shape and it hold but not be to dry.

Place in loaf pan and pop in oven for approx 1 1/2 hours @ 375 degrees

I cover mine for 3/4 of the time then remove foil to brown up the top

the last 5 mins you can brush liberally with ketchup

labels done

i added some labels for the blog....chicken, beef, seafood, appetizers, and sides. now when u type a new blog, click on "show all" at the bottom and you can choose one of those. or you can just type a new label next to it. i even went and added labels to the previous posts. so now you can see "chicken...etc" under each post. if u click it then it'll show u just those in that same catergory.

We should be tagging these recipes...

At the bottom of the post is a blank white box.. Let's tag our recipes using tags like, Chicken, Beef, Dinner, you know? Can you add this widget Robert?
~Tiffani

Chicken Saltimbocca

Ingredients

6 chicken cutlets pounded evenly flat

Salt/pepper

6 paper thin slices prosciutto (or ham)

10 oz box chopped spinach; thawed

3 Tbsp olive oil

1/4 C grated parmesan

14 oz chicken broth

2 Tbsp lemon juice

Place chicken flat on work surface. Salt & pepper. Lay 1 slice prosciutto atop each cutlet.

Squeeze water out of thawed spinach. Season with salt and pepper. Toss spinach with 1 Tbsp olive oil in small bowl.

Arrange an even thin layer of spinach atop prosciutto. Sprinkle parmesan over each. Roll chicken at short end first like a jelly roll and secure with toothpick.

Heat 2 Tbsp olive oil over high heat. Add chicken and cook until golden brown (2 min per side). Add broth and lemon juice and scrape bits off pan with spoon. Bring to boil. Reduce heat to medium. Cover and simmer until chicken is cooked through (8-10 min). Put chicken on platter. Put liquid over high heat (5 minutes) until it reduces. Salt and pepper liquid and pour over chicken

King Ranch Chicken Casserole

4-5 chicken breast cooked and cut up or whole chicken cooked, deboned bone and cut up
1 can rotel
1 small onion chopped
1 can cream of celery
1 can cream of chicken
1 pkg corn tortillas quartered
3/4 can water
1 pkg grated cheese

mix everything except tortillas in a large bowl. layer 9x13 glass casserole dish with quartered tortillas and meat mixture. first and last layer should be meat mixture. cover with foil and bake at 350 for one hour. add cheese and bake uncovered until melted. -- you could substitute 2 lbs ground beef for chicken--

Mexican Cornbread

1 lb ground beef
1 bag shredded cheese
1 Lg onion chopped
1 can cream corn
1 can whole corn- drained
2 pkgs mexican cornbread
jalapenos- to taste

cook and drain ground beef. mix cornbread as directed on packagein a large bowl. add both cans of corn to mix. grease 9x13 pan and add half of cornbread mix to pan. then put beef, onions, jalapenos, and cheese on top. then top with remaining cornbread mix. bake at 350 for 45-60 minutes

Parmesan Crusted Chicken

4 servings

2 boneless, skinless chicken breast halves (6-8 oz ea)

Blend:
2 egg whites
2 tsp cornstarch
juice of 1/2 lemon

in seperate large bowl combine:
1 cup coarse breadcrumbs (i use panko)
1 Tbsp chopped fresh parsely
1 tsp kosher salt
1/4 tsp ground black pepper
zest of 1 lemon, minced
1/2 cup parmesan cheese, grated

saute in:
3 Tbsp olive oil

prepare chicken halves by pounding, whisk egg whites cornstarch and lemon juice in shallow dish for dipping mixture. dip chicken in dipping mixture then dredge in breadcrumb mixture, coating both sides. let rest (20-30 minutes) Preheat oven to 450, saute rested chicken in olive oil (in a pan that can go in the oven) medium heat for 3 minutes until golden brown and crisp. carefully turn w/ spatula and transfer skillet to oven. roast chicken just done about 8 more minutes

Pecan Crusted Tilapia

4- servings

1/2 cup pecan halves
1/4 cup pretzel goldfish
4- 6oz fillets of tilapia
1/2 tsp. garlic powder
1/4 tsp. pepper
3 Tbsp veg oil

Process pecans w/ goldfish in a food processor until finely blended. Rinse fillets in water, sprinkle w/ salt, garlic powder and pepper. dredge fish in finely blended pecan/goldfish mixture. put oil in a large skillet over medium-high. add fish and cook 3-4 minutes on each side until brown. serve with golden-rum butter sauce..

Golden Rum Butter Sauce

makes 1/3 cup

1/2 tsp kosher or sea salt
3 Tbsp butter
2 Tbsp garlic clove minced (i use jar)
2 Tbsp rum
2 Tbsp fresh lemon juice (1/2 lemon)
2 tbsp fresh orange juice
1 tsp honey

melt 1 Tbsp butter in a small skillet over medium-high; add garlic and cook, stirring occasionally 5 minutes or until tender. Reduce heat to low and slowly whisk in rum, next 4 ingridients and remaining 2 Tbsp butter. cook stirring occasionally 1 minute; serve warm.. drizzle over fish

Spinach Dip

1 pkg frozen chopped spinach
1- 16oz sour cream
1 can water chesnuts, chopped
1 pkg knorr vegetable soup mix
1 cup real mayo
3 green onions, chopped

Thaw spinach and squeeze dry. Stir in soup mix, add all other ingredients. cover. chill for 2 hours. stir before serving. makes about 4 cups...

Sausage Balls

1 jar (15 oz) original cheeze Whiz
2-1/4 cups Bisquick
1 lb hot sausage ( i use jimmy dean)

Cook sausage, drain and cool.. (brown like hamburger meat). Mix cheese, bisquick and sausage in a large bowl. Form into balls, about quarter to fifty cent piece size. Bake on a greased cookie sheet about an inch or so apart at 350 until lightly cooked brown.. let cool on a paper towel..

they are fantastic to eat right out of the oven.. i love these

bruschetta & cheese stuffed chicken breasts

Ingredients:

1 can (14 1/2 oz) Italian-style diced tomatoes, undrained

1 1/4 C shredded mozzarella cheese, divided

1/4 C chopped fresh basil

1 pkg (6 oz) stuffing mix for chicken

8 THIN (may have to pound them flat) boneless skinless chicken breast halves (about 2 lbs)

1/3 C Kraft Roasted Red Pepper Italian w/Parmesan Dressing OR Kraft Sun-Dried Tomato vinaigrette dressing

Preheat oven to 350. combine tomatoes and their liquid, 1/2 C shredded mozzarella cheese, basil and dry stuffing mix. Stir until just moistened.

Place thin chicken breast on cutting board and spread with 1/8 of the stuffing mixture. Roll chicken breast, starting at the narrow end, as tightly as possible around stuffing mixture and place in 13x9 in baking dish w/seam side down. Repeat with all other chicken breast halves. Pour dressing evenly over chicken and bake for 40 min.

Sprinkle with remaining 3/4 C cheese and bake 5 minutes longer, or until cheese is melted and chicken is cooked through.

Yum Yums

Filet Mignon

Liberally salt and pepper your filets on both sides

Drizzle with EVOO (Extra Virgin Olive Oil)

Turn grill on high ( I use an infrared and sear filets at 500 plus degrees)

Cook approximately

4-6 minutes per side - Rare

6-8 minutes per side - Medium Rare

8-10 minutes per side - Medium

any longer and why are you cooking a tenderloin

Mashed potatoes with garlic

Peel potatoes and cut to equal sizes

use large pot fill with water and add 4 cloves of peeled garlic

cook until potatoes are tender

drain water and add 1 to 2 sticks of butter and add cream or whole milk

lightly season with pepper and salt to taste