What you need: 
1lb pork tenderloin 
about 2 cups of sliced tri color potatoes (I like the tri colors ones best because they add beautiful color, but you can use your favorite too) 
about 1.5 cups of brussel sprouts cut into fourths
rosemary 
around 2  tablespoons garlic powder 
salt & pepper 
olive oil  

What to do: 
Preheat oven 400F. 

Rub tenderloin with about 1 tablespoon of olive oil. Season with about 2 tablespoons of salt & 1 tablespoon of pepper & 1 tablespoon garlic powder, make sure you get all sides.  

Place sprigs of rosemary on top of & below tenderloin. Tie sprigs of rosemary on roast with kitchen twine about an inch & a half apart to hold in flavor. Place seasoned roast in cast iron skillet. 

In a bowl, mix sliced potatoes & brussel sprouts with 2 table spoons of olive oil , about 3/4 tablespoon of garlic powder, salt & pepper & rosemary. Make sure vegetables are coated. Place them around the tenderloin. 

Roast in the oven for about 30 minutes or until the internal temperature is about 150F.

Enjoy with JC Cellars "The Imposter" red wine. Fantastic deep red wine with berries & smokey oak flavor. 

What you need: 
1/2 lb uncooked shrimp, peeled & deveined
1 lb sausage (Italian is good, if you like it hot hot hot use chorizo or a hot sausage)
1 medium yellow onion chopped 
3/4 cup chopped celery 
1 bell pepper 
1/2 cup of parsley 
splash of Worcestershire
flour 
butter 
2 cloves of chopped garlic
5 cups of chicken stock 

What to do: 
Put slow cooker on high & add 3 cups of stock. In a large pan, on medium heat,  heat 2 tablespoons of butter & add onion. Stir to coat onion with butter. While onion cooks, cut pepper into small bite size pieces, chop celery & garlic. Add to pan & coat with butter.  

Add 2 cups of stock & bring to a simmer. Add chopped parsley. 

In a separate pan, cook pieces of sausage.  While sausage cooks, transfer vegetables & stock over to slow cooker (add to your 3 cups of stock already heating up). 

Once cooked on the outside (for about 4 or 5 minutes) , add sausage to slow cooker. 

*TIP don't cook the sausage all the way through because it will continue to cook in the slow cooker & add flavor to your gumbo. (Tip- Curtesy of my little Bro, JH) 

While pan is still hot with sausage drippings, add 1 tablespoon of butter. Melt the butter then whisk in three tablespoons of flour. Whisk into a thick roux, then add to slow cooker & stir. 

Rinse & peel shrimp & add to gumbo they will cook in the broth.

Add 1/2 teaspoon of smoked paprika & stir. Cook on high for 1.5 hours, salt & pepper to taste & serve over rice. 

what you need: (makes 2 quesadillas) 
1/2 lb salmon 
avocado 
goat cheese ( I used herbed goat cheese)
1/2 clove garlic 
lime
1 tablespoon olive oil 
1/2 teaspoon onion powder 
salt & pepper
2 whole wheat tortillas

what to do:
Preheat oven to 400F. Coat salmon in olive oil, squeeze on a bit of lime, then salt & pepper. Cook for 15-20 minutes. 

In a bowl, smash avocado & mix in chopped garlic, a squeeze of lime & onion powder. Salt & pepper to taste. 

On the tortilla spread goat cheese on one side, place pieces of salmon & top with avocado spread. Fold empty side over. Place in oven for about 5 minutes to heat up tortilla & then enjoy!