Vote For My Menu: June Edition

I took a month off to catch up on being a full-time student, but it's that time again, come vote for my menu!  This decision is based solely on 4 main course and 4 dessert recipes that I choose and then you vote to come to a FINAL decision.  After a week's time I will cook my version of the selected recipe and provide step-by-step instructions along with photos!  To vote just comment your Number and letter choice.  Thank you all in advance for your continued support and participation!

Main Dish Options

Option 1: Pork Tenderloin with Pomegranate Glaze
I can only imagine how delicious these flavors would compliment one another.







Original Recipe: Pork tenderloin with pomegranate glaze












Option 2: Cheese Tortellini with Spinach & Slow Roasted Tomatoes
After many requests I have promised to always provide a vegetarian choice.  As much as I love meat, there are so many amazing recipes that do not need it, such as this one.

Original Recipe: Cheese Tortellini with spinach & slow roasted tomatoes








Option 3: Sweet & Sour Chicken-Apricot Skewers
I am intrigued by this recipe and would love to try it.

Original Recipe: Sweet & Sour Chicken Apricot Skewers










Option 4: Grilled Salmon with Avocado Salsa
This could be really awesome or really weird, let's try it!

Original Recipe: Salmon with Avocado








Dessert Options

Option A: Gooey Crock Pot Monkey Bread
I have been saving this amazing recipe for months, and can't wait to try it out!

Original Recipe: Gooey Crockpot Monkey Bread









Option B: Pear & Pistachio Crisp
I really wonder what this combination would taste like.

Original Recipe: Pear & Pistachio Crisp









Option C: Rice Pudding with Cherries

Rice Pudding AND Cherries, and there is also WHITE chocolate, I am salivating just thinking about it!

Original Recipe:

Rice-pudding-with-cherries

Option D: Bourbon Cake with Caramel Glaze
This sounds so exciting and yummy

Original Recipe: Waterford Reserve Bourbon Cake with Caramel Glaze

Beef Roast & Veggies Recipe

As the weather turned cooler this weekend, I wanted to make something to warm us up and happened to have a beef roast on hand that was ready to be cooked.  

Ingredients:

2 lb Beef Roast

2 Cups Red Wine (can substitute beef broth)

3 Cups Water

Seasoning (Garlic, Rosemary, Sea Salt, Bourbon Brown Sugar)

2 Cloves Garlic

4 Stalks Celery (Chopped)

3 Potatoes (Peeled & Chopped)

3 Carrots (Peeled & Chopped)

 Directions:

Season the beef roast and place into the slow cooker.  Add the wine and water and cook on high for 1 hour.  Add the Garlic, Celery, Potatoes and Carrots.  Cook on Low for another hour.  Roast will be tender and ready to eat.  Serve and enjoy!

Season the roast and place into the slow cooker

The seasoning I used

Add the wine & water and cook on high

Add the veggies and cook on low

Serve and enjoy!