Herb Marinated Pork Roast

http://www.foodnetwork.com/recipes/ina-garten/herb-marinated-pork-tenderloins-recipe.html

Mustard Dressing

1 1/2 teaspoons dry mustard (this is a powder)
1/4 cup sugar
3 cloves garlic
2 tablespoons red wine and
1/3 cup white wine vinegar
1/2 teaspoon oregano
pinch crushed red pepper flakes
salt & pepper to taste
1/2 cup canola oil
1/4 cup extra virgin olive oil

Put all that in a jar or container or something and shake it up.

Refrigerate

ONE POT ANDOUILLE SAUSAGE SKILLET PASTA

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Yield8 servings

This incredibly cheesy pasta dish easily comes together in less than 30 minutes in one skillet - even the pasta gets cooked right in the pan!

INGREDIENTS

• 2 tablespoon olive oil
• 4 cloves garlic, minced
• 1 onion, diced
• 1 (12.8-ounce) package SPICY smoked andouille sausage, thinly sliced
• 4 cups chicken broth
• 2 (14.5-ounce) can rotel diced tomatoes
• 1 cup milk
• 16 ounces elbows pasta
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded pepper jack cheese

INSTRUCTIONS

• Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
• Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
• Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
• Serve immediately.

Adapted from DamnDelicious.net

Olive Garden Chicken Marsala

Olive Garden Chicken Masala

• Author: CopyKat Recipes
• Recipe Type: Chicken Recipes, Copycat Restaurant Recipes, CopyKat Recipes, Favorite Recipes
• Prep time: 10 minutes
• Cook time: 30 minutes
• Serves: 4

Chicken Marsala is so easy to make, and you come of cooking like a professional chef with this dish.

Ingredients

• 1/4 cup cake flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/4 cup oil
• 4 tablespoons (1/2 stick) butter
• 4 boneless, skinless chicken breast halves
• 1 cup sliced fresh mushrooms
• 1 medium onion, sliced thin (optional)
• 1/2 cup dry Marsala wine

Instructions

Combine the flour, salt, pepper, and oregano and blend well. Heat the oil and butter in a large skillet over medium heat until bubbling lightly. Dredge the chicken in the flour mixture and shake off the excess. Cook the chicken for about 2 minutes on the first side, until lightly brown. After you turn the breasts to the second side to cook, add the mushrooms and onion (if using) around the chicken pieces. Cook for about 2 minutes more, until the chicken is lightly browned on the second side. Stir the mushrooms. Add the wine, cover the pan, and simmer for about 10 minutes, until the chicken is cooked through.