Roast Pork Tender Loins

1 package  Pork Tender Loins  (each package usually comes with two loins), in room temperature

4 Tablespoons  Italian Herbs Seasonings (the kind that without salt)

1 Tablespoon each   Salt and Peper

1/4 Cup  Extra Virgin Olive Oil or Regular Olive Oil

Preheat oven at 425F.

Wash the loins and pet them dry with paper towels.

Rub oil and the rest of the ingredients all over the loins.

Place them on a baking sheets and bake for 20 to 40 minutes.  The smaller piece only takes 20 minutes.   And the bigger piece needs the extra 10-15 minutes.   It really depends the size of the loins!  Take the smaller one out first when it is done.   Never over cook the tender loins.

After the loins are cooked, let them rest on the counter top for 10 minutes.  Don't cut the meat right after it is out of the oven because all the yummy juice will rush out and you will have a piece of dry meat.  No Good!

This is one of my favorite recipes because it is simple!  I love to serve it for the holidays!

Cheese Straws

1 Sheet Frozen Puff Pastry, thaw in room temperature 

1/3 Cup Grated Parmesan Cheese

2 Tablespoons Paprika 

Salt and Pepper for taste

Preheat oven at 425F.

Unfold the puff pastry sheet and lightly roll it evenly.

Sprinkle cheese, paprika, salt and pepper on top.  And then use hands lightly pass them into the puff  pastry.

Cut puff pastry sheet in 1 inch thick strips and then twist each of them.  Just like the picture above.

Bake them on a baking sheet for 15 minutes.  Enjoy!

Ginger Butternut Squash Soup

Ginger Butternut Squash Soup                                4 Servings
By Candy Fife

Butternut Squash 2
Carrots 3 to 4
Potato (medium size) 1
Onion (small) 1
Ground Fresh Ginger 1 Tablespoon
Nutmeg 11/2 teaspoon
Dry Rosemary 1/4 teaspoon
Chicken Broth (low sodium) 3 can or more, enough to cover the vegetable
Heavy cream 1/4 to 1/3 C, at room temperature
Salt and Pepper for taste
Sour Cream for garnish 

Peel all the vegetables, and then cut them in big cubes. Try to cut them in similar size.

Put vegetables in a soup pot. Add chicken broth and rosemary. Bring the soup to boil. Then turn the heat to medium. Cook vegetables for 20 minutes or until they are fork-tender.

Use an immerse blender or blend the vegetable and a little bit soup in a blender. Remember to be careful of the steam. If you use a blender, take away the small cap at the top cover and cover the top loosely with a towel. This way the steam can escape. Blend everything together until smooth. Pour the soup into the pot.

If the soup is too thick, add a little bit more broth. Don’t add too much. Just a little bit at a time. You don’t want the soup becomes too loose!

Turn the heat to medium-low. Add ginger, nutmeg, salt and pepper. Taste if it needs more salt. If you want more ginger flavor, you can add a little bit more ginger.

Simmer the soup for another 20 minutes.

Turn off the heat, and then add heavy cream.  Stir well.

Before serving, add a little bit sour cream on top for garnish! 

Enjoy!