Air Fryer Pork Tenderloin

Pork tenderloin (1.25lbs – 1.75lbs)
2 tbs brown sugar
1 tbs smoked paprika
1.5 tsp salt
1 tsp ground mustard
1/2 tsp onion powder
1/2 tsp ground black pepper
1/4 tsp garlic powder
1/4 tsp cayenne powder (optional)
1/2 tbs olive oil

Mix all dry ingredients in a bowl.
Trim the pork tenderloin of any excess fat/silver skin. Coat with a 1/2 tablespoon olive oil. Rub spice mixture on entire pork tenderloin.
Preheat air fryer to 400° F for 5 minutes. After 5 minutes, carefully place pork tenderloin into air fryer and air fry at 400° F for 20-22 minutes. Internal temp should be 145° – 160° F.

When air fryer cycle is complete, carefully remove pork tenderloin to a cutting board and let rest for 5 minutes before slicing. Save any juices to serve over sliced meat.

Source: Best Damn Air Fryer Pork Tenderloin – RecipeTeacher

Cowboy Corn Dogs

8 beef hot dogs
Wooden sticks
1 ½ cups yellow corn meal
1 ¼ cups all-purpose flour
1 teaspoon garlic powder
2 tablespoons baking powder
3 tablespoons brown sugar
2 teaspoons Red River Ranch Original Seasoning or seasoning of choice
1 large egg
1 tablespoon avocado oil
1 ¾ cups buttermilk
⅓ cup honey
¼ cup grated white onion drained
¼ cup grated jalapeno
Peanut oil for frying

Pat the hotdogs dry with a paper towel. Inserts sticks at least halfway through one end of each hotdog. Set the hotdogs on a wire rack and set aside.
In a medium bowl, combine the cornmeal, flour, garlic powder, baking powder, brown sugar and Red River Ranch Original or seasoning of your choice.
In a separate bowl, whisk together the egg, avocado oil, buttermilk and honey.
Pour the wet mixture into the dry mixture and whisk well. Stir in the onion and jalapeno.
Pour about 4 inches deep of oil in a Dutch oven or deep fryer to deep fry. Heat the oil to 350 degrees F. Be sure the cooking vessel is large enough for the hotdog(s) to lay horizontal while frying.
Pour the batter into a tall glass or mason jar and dip the hotdogs in and swirl the stick around for an even coating.
Place the hotdogs in the oil, sideways, so the hotdog and stick are in the oil. Cook for about 3 to 4 minutes, until golden brown, rolling around for even browning. Remove and place on a wire rack. Serve warm.

Source: Cowboy Corn Dogs – Kent Rollins

Picadillo

2 Tbsp. vegetable oil, divided
1 lb. ground beef chuck (20% fat)
½ medium onion, finely chopped
2 plum tomatoes, cored, chopped
1 medium poblano chile, seeds removed, finely chopped
3 garlic cloves, finely grated
1 tsp. ground cumin
½ tsp. freshly ground black pepper
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
1 medium Yukon gold potato, peeled, chopped
2 cups chicken stock or low-sodium chicken broth
¼ cup chopped cilantro

Heat 1 Tbsp. oil in a large skillet over high. Cook beef, breaking up with a wooden spoon, until browned but not completely cooked through, 5–7 minutes. Transfer to a medium bowl with a slotted spoon.

Reduce heat to medium and add remaining 1 Tbsp. oil to skillet. Cook onion, tomatoes, chile, garlic, cumin, pepper, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, stirring, until tender but not browned, about 5 minutes. Return beef along with any juices to pan and add potato and stock. Bring to a simmer and cook, stirring and scraping up browned bits, until potato is tender and beef is cooked through, 20–25 minutes. Season with more salt if needed.

Mix in cilantro just before serving.

Do Ahead: Picadillo (without cilantro) can be made 3 months ahead. Transfer to an airtight container and freeze.

Source: Picadillo Recipe | Bon Appétit

Crock Pot Pork Chops

4 pork chops thick with bone-in is best
salt & pepper to taste
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 small onion sliced or packet of Lipton’s Soup Mix
2 cups mushrooms sliced
1 can cream of mushroom soup
1 can cream of chicken soup
3/4 cup low sodium beef broth
1 tablespoon Worcestershire sauce

Preheat oil over medium-high heat. Season pork with salt, pepper, paprika and garlic powder. Brown pork on each side (about 3 minutes each side).
Remove pork, add broth and soup to pan and whisk to release any brown bits in the pan.

Place onion & mushrooms in the bottom of the slow cooker. Top with pork and pour the soup mixture overtop.

Cook on low 7-8 hours, 5 hours on high or until pork is tender. Serve over rice, potatoes, or noodles.

Source: Crock Pot Pork Chops – Spend With Pennies

DoubleTree Signature Cookie

Makes 26 cookies
1/2 pound butter, softened (2 sticks)
3/4 cup + 1 tablespoon granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/4 teaspoons vanilla extract
1/4 teaspoon freshly squeezed lemon juice
2 1/4 cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 3/4 cups chopped walnuts

Cream butter, sugar, and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

Credit: Doubletree Reveals Cookie Recipe | Hilton Press Center