Today I am posting a couple of my very own favorite recipes. I sometimes use these at trade shows, but the reasons I chose to highlight these ones today are because 1) they are absolutely perfect for parties (trust me, I’ve gotten great feedback!) and 2) well they are scrumptious, of course! For those of you hosting Super Bowl parties or bringing a dish to one, check these out…I think you will be pleasantly surprised
Saucy Mama’s Sweet Heat Pork Tenderloin
2 bottles Saucy Mama’s Sweet Heat Marinade
1 1/2 – 2 lbs of pork tenderloin
Preheat oven to 425 degrees.
Pour 1 bottle of marinade into a 1 gallon zip lock bag. Add pork. Place in flat baking dish and put in refrigerator for at least 2 hours and up to 2 days. Turn bag every so often when you happen to open the refrigerator.
Place rack in large flat baking dish. Place marinated pork on rack and pour contents of the bag over it all. Place pork in the oven for 30 to 40 minutes. Every 10 minutes, drizzle the pork with marinade from the second bottle of Saucy Mama Sweet Heat Marinade. When the pork is cooked through, let it rest for at least 10 minutes before slicing. If there is any marinade left in the second bottle, add to the drippings in the pan. Use pan drippings for a dipping sauce for the pork. Slice the pork as you would BBQ pork and serve as an appetizer. This is also wonderful served as a main course.
Chipotle Spinach Roll-ups
2 – 8 oz. room temperature cream cheese
4 green onions coarsely chopped
2 tbsp. Saucy Mama’s Chipotle Mustard
1/2 – .4 oz package Ranch dressing mix
10 large sun-dried tomato or spinach tortillas (or both)
5 cups loosely packed fresh spinach, washed and dried
5 to 7 Roma tomatoes, seeded and thinly sliced
Saucy Mama’s Spicy Garlic Wing Sauce
Place cream cheese, mustard, green onions and ranch dressing mix in a food processor. Process until well mixed.
With a spatula, spread the cream cheese mixture onto one side of each tortilla. Arrange
1/2 cup spinach leaves and a few tomato slices on top of cream cheese mixture.
Roll each tortilla tightly and place on a large plate. When all the tortillas are rolled up, cover with plastic wrap and place in the refrigerator for a least 1 hour.
With a sharp knife cut the rolled tortillas into 1/2 inch thick rounds. Arrange on a serving platter, and serve with wing sauce for dipping.