Cindy's Recipes and Writings

Cranberry Pesto Tenderloin Roast #RoastPerfect #CertifiedAngusBeef

Posted on December 19, 2019 by Cindy Kerschner

This post is sponsored by the Certified Angus Beef® Brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Cranberry Pesto Tenderloin Roast serves fresh cranberries, orange and basil pesto over tender roast beef. Naturally sweet orange means no added sugar.

How many times have you thought about making a beef roast for the Holidays but changed your mind? I was guilty of that too.

Did you feel intimidated? If you answered yes, you’re in good company.

Recent research done by Certified Angus Beef ® brand found that Nearly 1 out of 4 consumers had NEVER cooked a beef roast! So why aren’t they roasting delicious Prime Rib or Tenderloin Roasts?

Almost 20 percent say they don’t know how, and more than 30 percent say they don’t have time. Nearly two-thirds of people say they don’t know which cuts of beef are best for roasting.

Certified Angus Beef ® brand listened.

#roastperfect app
roast perfect

Their Roast Perfect app makes selecting, buying, cooking and serving beef roasts, so much easier. Roast Perfect gives suggestions on cut and size, calculates exact cooking times, provides tested recipes, educates consumers on how to work with their butcher, and identifies the locations where users can buy Certified Angus Beef ® brand.

There is even a section devoted to Chef tested recipes including delicious sides. How cool is that?

The app connects directly to recipes on CertifiedAngusBeef.com .

Did I mention the Roast Perfect app is free?

You can download the Roast Perfect app HERE for links to App Store or Google Play!

Set the timer on Roast Perfect by entering the kind of roast, weight and degree of doneness. The app does the rest!

Sear

roast perfect sear
Cook

roast perfect cook
Rest
roast perfect rest

Cranberry Pesto Tenderloin Roast takes one of my favorite sauces, pesto, and adds tart cranberries and juicy, sweet oranges.

I get the best selection of Certified Angus Beef® Brand roasts at Weis Markets

BONUS…

This pesto doubles as a relish! That’s right. It tastes just as good cold as it does hot. Win, win!
Cranberry Pesto Tenderloin Roast
I have a small food processor. If you have a smaller version too, process in two batches.
Salt and pepper your roast on all sides. Spoon on 1/2 cup of the pesto. Place your roast in a preheated 450 oven and start the Roast Perfect timer.
Always test your roast with a good internal thermometer for accurate doneness.

Cranberry Pesto Tenderloin Roast

5 from 1 vote

Print Recipe

Servings 4 people

Ingredients

4 lbs Certified Angus Beef® Brand tenderloin roast
Pesto
1 cup fresh whole cranberries
1 cup shaved Parmesan Cheese
1 each navel orange, segments about 1 cup
1 cup fresh basil leaves, packed
1 teaspoon minced garlic
1 tablespoon olive oil
salt and pepper to taste

Instructions

Preheat oven to 450 degrees. Salt and pepper roast.
Pesto:
Add cranberries, garlic, basil and cheese to the food processor. Roughly chop.
Add orange pieces and oil. Process into chunky pesto.
Spread 1/2 cup of pesto over roast. Cook at 450 for 15 minutes.
Reduce oven to 325 and cook roast for 41 minutes. Test for doneness (approximately 130 degrees) with an internal thermometer.
Remove roast. Cover with foil tent and rest for 15 minutes before slicing. Serve with remaining pesto as relish.

Not sure where to find Certified Angus Beef ® brand? Find grocers in your area: certifiedangusbeef.com/buy/
For more roasting tips visit:
How to Roast Beef:

https://www.certifiedangusbeef.com/kitchen/roasting.php

Roasting Degrees of Doneness:

https://www.certifiedangusbeef.com/kitchen/doneness.php

Roasting Recipes
https://www.certifiedangusbeef.com/recipes/
Need more ways to enjoy #BestAngusBeef ? Become a #Steakholder !

Follow Certified Angus Beef® brand on social media for news, contests, recipes and more including live Facebook events!
Facebook: Facebook
Pinterest: Pinterest
Instagram: Instagram

Join the conversation with other beef and recipe enthusiasts, and get great tips and tricks in the Certified Angus Beef ® Kitchen Facebook group. See you there!

Certified Angus Beef Brand Kitchen

Posted in #bestangusbeef, #steakholder, beef, Christmas, roast, What's For Dinner? | Tagged #certifiedangusbeef, #roastperfect | 9 Comments

Sun-Dried Tomato Pesto Tortellini

Posted on December 12, 2019 by Cindy Kerschner

Pesto is one of my favorite sauces for so many reasons: It’s easy to make, and the smell of fresh basil fills the house with its wonderful scent. When making pesto at home, you can customize it to your own tastes by adding or lessening garlic, olive oil, and cheese. This recipe brings a tantalizing new texture with the addition of sun-dried tomato.

GOOD FOR LEFTOVERS, NUT FREE, QUICK MEAL

YIELD: 2 CUPS / PREP TIME: 10 MINUTES / COOK TIME: 15 MINUTES

Sun-Dried Tomato Pesto Tortellini

1/2 cup sun-dried tomatoes, packed in oil
1/2 cup fresh basil
1 garlic clove
1/4 cup grated Parmesan cheese
2 tablespoons extra-virgin olive oil
1/8 teaspoon kosher salt (optional)
1 teaspoon salt 2 cups frozen cheese tortellini

1. Grind the sun-dried tomatoes, basil, and garlic in a food processor into about 1/4-inch size pieces. Add the cheese to the mixture and grind it into a paste.

2. Drizzle in 2 tablespoons olive oil gradually with the food processor running. Taste. Add kosher salt, if desired.

3. In a 3-quart saucepan, bring 2 quarts of salted water to a boil over high heat.

4. Add the frozen tortellini to the boiling water. Reduce the heat to medium. Boil the tortellini gently for 3 to 5 minutes until the pasta floats. Drain the tortellini, reserving about 1/2 cup of the pasta water.

5. Plate the pasta and toss with the pesto.

Get more easy recipes like this one in my Cooking For One Cookbook available on Amazon!

Posted in What's For Dinner? | 1 Comment

Shrimp Ham Barley Skillet Dinner

Posted on December 8, 2019 by Cindy Kerschner

Shrimp Ham Barley Skillet Dinner serves a hearty yet light dinner to warm cold nights. Easy skillet dinner ready in under 30 minutes.

When the weather turns colder, I often break out the skillet for dinner. One pan meals that satisfy without a bloating, overly full feeling are great for winter.
I know personally that I’m less active in cold weather. It’s harder for me to burn off those extra calories!
My Shrimp Ham Barley Skillet Dinner uses quick cook nutritious barley, with turkey ham or traditional ham. It is a great way to use holiday leftover ham!
Barley contains many important vitamins, minerals and antioxidants. Another reason to love barley is because it is a good source of beta-glucan, a fiber which may help lower cholesterol and blood sugar.
Combined with spinach, green onion and any leftover veggies you’ll have dinner in no time!

Shrimp Ham Barley Skillet Dinner

Print Recipe

Prep Time 10

Cook Time 15

Servings 4 people

Equipment

skillet

Ingredients

2 tbsp vegetable oil
1/2 lb medium-sized shrimp, peeled and deveined
1 cup ham, diced
1/4 cup green onions, sliced
1 cup fresh baby spinach
2 cups chicken broth
1 cup quick cook barley
salt and pepper to taste

Instructions

Heat a large skillet over medium heat. Add oil heat for 1 minute.
Add shrimp and onions. Saute about 1 minute, flip shrimp to to lightly cook on both sides.
Add broth and ham and bring to a boil. Add barley and spinach. Cover, reduce heat and simmer for about 10 minutes until barley is cooked and shrimp are opaque,

Here’s another skillet dinner that uses barley I think you will like!
Beef Barley Skillet Dinner

Posted in What's For Dinner? | Comments Off

Mini Pumpkin Hand Pie Treats

Posted on December 1, 2019 by Cindy Kerschner

Mini Pumpkin Hand Pies Treats

Mini Pumpkin Hand Pies

These mini pumpkin hand pies are so easy and quick! A festive dessert for any fall or winter get-together.

The holidays can be exhausting. Shopping, cooking, entertaining, visiting, all can take a toll.

This past Thanksgiving I was asked to bring some dessert. One request was for my pumpkin roll. (I used the recipe off the can 😉 shhhh!)

Mini Pumpkin Hand Pies

No one wanted pumpkin pie! I found that odd. I’m more of a sweet potato pie fan but pumpkin IS tradition.

So I came up with these Mini Pumpkin Hand Pie Treats to fill the void. Easy, peasy made with store bought pie dough. You could use homemade too.

I made pumpkin filing minus the milk. This filling is thicker and can be used more like jelly in cookies.

Cut out 12 mini pumpkin shapes with a cookie cutter. Place 6 shapes on parchment lined cookie sheet.

Spoon in filling. Press, seal with a kiss, I mean fork.

Egg wash the top and bake at 375 until golden brown, about 20 to 25 minutes.

Mini Pumpkin Hand Pies

mini pumpkin hand pies

Print Recipe

Ingredients

1 unbaked pie shell
1 cup pumpkin puree
2 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp powdered ginger
1/8 tsp nutmeg
1/8 tsp allspice
1/2 tsp vanilla
2 oz cream cheese
1 egg yolk
1 egg, beaten for egg wash

Instructions

In a small saucepan, whisk together the pumpkin, brown sugar, spices and the remaining 1/4 teaspoon salt. Cook over medium-heat, stirring occasionally, to cook out the moisture, 6 to 8 minutes. Remove from heat, mix in the vanilla and cream cheese until fully incorporated, then mix in the egg yolks. Transfer to a bowl and let cool.
Heat oven to 375 degrees. Cut out 12 mini pumpkin shapes from pie dough. Cut 3
vertical slits in 6 of the shapes. Place 6 unsliced "bottoms" on a
parchment-lined baking sheet. Place 1 tablespoon of the pumpkin mixture onto
each bottom, leaving a 1/4-inch border around the edges. Lightly brush the
border with egg. Sandwich the filling with the scored pumpkin cutouts and press
the edges with a fork to seal. Repeat with the remaining cutouts and pumpkin
mixture.
Brush the tops of the hand pies with the remaining egg.
Bake at 375 until golden brown, 23 to 25 minutes.