Madeleys and Davis' Made Pizza

Our very first couples getaway was with my best-friend and her husband, Carrie & Richard.  We spent a long weekend outside of Branson in a wonderful house just minutes from Big Cedar Lodge.  Among our activities, was pizza making on Friday night.  Carrie was the lead chef in this endeavor and I assisted, which was super fun to be in the kitchen with another gal who loves food like me!!  The media room was our "dining room" for the evening and the location of much of our time spent in the house.  We all decided our houses needed one just like it!!

The Chef and Richard adding colorful, visual commentary

Will pose for a picture at all times!!

Carrie's amazing topping: tomato, avocado, red onion, salt & pepper, fresh lime juice

Mozzarella cheese on both

Hot out of the oven after 7-10 minutes at 350

Thankful for this faithful friend who loves me & challenges me
to be more like Christ!!

Madeley Referring One Kings Lane

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Made Dinner for Community

I have been looking forward to the day where I could treat these 5 ladies to a very special dinner, honoring the gift of friendship God blessed us with over 3 years ago.  Each of them are a gift and I would not be a Madeley today if it were not for their encouragement, support, love and loyalty.  

I love you Trac, C, Steph, Linde, & Mere!!

On the Menu:

Pork Tenderloin with Roasted Raspberry Chipotle Sauce

New Potatoes with Roasted Garlic Vinaigrette

Garlic-Herb Pinwheels

• 1/2 cup olive oil
• 2 teaspoons minced fresh rosemary (I used dried)
• 1 tablespoon minced garlic
• 1 1/2 teaspoon sea salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 pork tenderloins, 1 lb. each (trimmed)
• 1 3/4 cups Fisher & Wieser Gourmet - The Original Roasted Raspberry Chipotle Sauce

Combine the olive oil, rosemary, garlic, salt and pepper in a bowl.  Whisk to blend well.  Place the tenderloin(s) on a baking sheet and rub oil mixture generously all over.  I used foil to protect baking sheet and catch the olive oil mixture.  Broil for 10 minutes on each side.  Transfer to a new dish and bake at 300 degrees for 2 hours.  Serve shredded in cut into slices with Chipotle sauce on the side.

•  3 tablespoons olive oil, divided
• 1 1/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 7 garlic cloves unpeeled 
• 3 pounds small red potatoes, quartered
• 3 tablespoons minced chives
• 2 tablespoons white wine vinegar
• 2 teaspoons Dijon mustard

Preheat oven to 400 degrees.  Combine 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic, and potatoes in a roasting pan; toss well to coat.  Bake at 400 degrees or 1 hour and 10 minutes or until tinder, stirring after 35 minutes.  Squeeze garlic cloves to extract pulp, remaining 1/2 tablespoons oil, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, chives, vinegar, and mustard in a large bowl; stir will with a whisk.  Add potatoes to bowl; toss well to coat.

recipe courtesy of Cooking Light

• 1/3 cup chopped mixed fresh herbs (I used chives & parsley)
• 2 garlic cloves minced
• 2 tablespoons extra virgin olive oil
• season with kosher salt & black ground pepper

Preheat oven to 400 degrees.  In a small bowl mix the above ingredients.  On a lightly floured surface, unfold 1 sheet frozen puff pastry, thawed.  Spread pastry with herb mixture and roll up, cutting into 1/4 inch-thick rounds.  Arrange rounds on a parchment-lined baking sheet and bake until puffed and golden on edges, 15 minutes.  Let cool on sheet on a wire rack 10 minutes.

recipe courtesy of Martha Everyday

Made Salmon with Brown Sugar & Mustard Glaze

Martha Stewart made it first but I tried it at home tonight.  This is by far the best and easiest salmon dish I have made.  And it smells delicious!  I was inspired by the Johnsons shrimp & grits dinner so I surprised B with shrimp cocktail - it was a hit and a fun time to chat before enjoying the main course.

• 1 tablespoon extra-virgin olive oil
• 1 large shallot, minced (I used one bunch of green onions)
• 1/4 cup white wine vinegar (calls for red wine vinegar but I did not have any)
• 1/4 cup whole grain mustard
• 1/4 cup packed ark-brown sugar
• coarse salt and ground pepper
• 1 side salmon, about 3 pounds with skin removed (I made salmon for 2)
• 1 bunch watercress (would use if serving a large dinner party for presentation)
• 1 lemon, cut into wedges for serving

1.  Heat broiler, with rack in top position.  In a small saucepan, heat oil over medium-high.  Add shallot and cook, stirring often until softened, 3 minutes.  Add vinegar and cook until slightly evaporated, 1 minute.  Add mustard and brown sugar; stir until warm and combined, 1 minute.  Season with salt and pepper and remove from heat.  2.  Place salmon fillets on a foil-lined rimmed baking sheet and season with salt and pepper.  Transfer 1/2 cup glaze to a small dish and brush on top of salmon.  Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes, depending on thickness; brush remaining glaze over fillets. 

Glaze turned out beautifully after cooking the full 10 minutes

We love brussel sprouts!!

Making Crockpot Chicken and Dumplings

Elizabeth Ann's Recipe Box: Crockpot Chicken and Dumplings - CLICK HERE FOR THE RECIPE

I love Elizabeth's blog and will be serving up Chicken & Dumplings Wednesday night.  Prep work in progress with carrots, celery and onions chopped!