A Wonderful Supper Was Had At Our House Tonight!

The sun didn't shine much today...that makes me sad. :-( I am glad that I haven't planted my flowers yet, as I brought them in the house last night and we are expected to get frost here for the next few nights. So I guess they will live on my kitchen table for a few days, I don't mind though because the Pansy's are so pretty! They will look even better when they are put into the flowerbed though! :-) I also have 3 little baby Tomato plants hanging out on the table as well. These are courtesy of my friend E. VT!!!! She was so nice and shared some of the many plants that she had with others...she isn't sure what kind of tomatoes they will produce. I'm excited to see what kind of tomatoes will grow from these tiny plants!

I decided to make a Pampered Chef recipe tonight for supper. I've had this before, but J. has not and I thought that he would enjoy it. What would he do without a sister that cooks?!?!? He is spoiled, that's for sure! LOL This recipe is super simple and so easy to make. I will post it as Pampered Chef has written it and at the end will put in some alterations and other ways to make it for those that don't have all the fancy PC items! I hope that you will give this one a try.

BARBECUE PORK SHEPHERD'S PIE

The characters:

INGREDIENTS:
2 Large Russet Potaotes (about 1 Lb.); peeled and cut into 1/2 inch pieces
4 Garlic Cloves; peeled; divided
1 C. Shredded Cheddar Cheese; divided
2 Tbsp. Milk
2 Tbsp. Butter
1 tsp. Salt; divided
1 Can (14.5 oz.) Petite Diced Tomatoes; undrained
3/4 C. Ketchup
3 Tbsp. Pampered Chef Smoky Barbecue Rub; divided
1 1/4 Lb. Pork Tenderloin
1/2 tsp. Ground Black Pepper
1 Tbsp. Vegetable Oil
1 Medium Onion; finely chopped
2 Medium Carrots; peeled and finely diced
1 1/2 C. Frozen Peas; thawed

Preheat oven to 400. Combine Potatoes, two of the Garlic Cloves, and enough water to cover in Large Micro-Cooker. Microwave, covered, on High 13-15 minutes or until potatoes are tender. Drain. Add 1/2 C. of the Cheese, Milk, Butter and 1/2 tsp. Salt. Mash until smooth. Set aside. Meanwhile, combine Tomatoes, Ketchup, 2 Tbsp. Barbecue Rub and remaining Garlic pressed with Garlic Press in Small Batter Bowl; stir. Trim fat, and silver skin from Pork Tenderloin. Slice pork in half lengthwise; thinly slice crosswise. Combine Pork, remaining Salt, remaining Barbecue Rub and Black Pepper in Classic Batter Bowl; mix well. Heat oil in (12 inch) Skillet over medium high heat 1-3 or until shimmering. Add Pork. Cook without stirring 3-5 minutes or until browned on one side. Add Onion and Carrots; cook and stir 2-3 minutes or until carrots begin to soften. Stir in Tomato mixture; bring to a simmer. Remove skillet from heat; sprinkle with peas. Scoop potatoes evenly over peas using Medium Scoop; flatten slightly. Place skillet in oven; bake, uncovered, 10-12 minutes or until sauce is bubbly. Carefully remove from oven using Oven Mitts. Sprinkle with remaining cheese; cover and let stand 5 minutes or until cheese is melted.

***NOTE***If you don't have a skillet that is oven safe you may tranfer all ingredients to and oven safe dish before adding potatoes and peas. If you do not have the Pampered Chef's Smoky Barbecue Rub you may substitute 3/4 C. Barbecue Sauce for the Ketchup and the Barbecue Rub. You could also use Carrots that are already cut into thin strips.

Here's how mine turned out:

Sorry for the poor picture quality. I used a little more cheese, since we love cheese over here. I hope that you will give this recipe a try!