Honey Mustard Tenderloin


  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 (1-pound) pork tenderloins
  • 1 pound fresh green beans
  • 1/2 teaspoon fine sea salt


1. Preheat the oven to 425°F.

2. Make the honey mustard: In a small bowl, stir together the mustard, honey, olive oil, salt, and pepper.

3. In a large skillet, heat 1 tablespoon of the olive oil over medium heat until the oil shimmers and runs easily when you tilt the pan. Spread the honey mustard evenly over both pork tenderloins and place them in the pan. Sear for 3 to 4 minutes, working in batches if the pan is overcrowded by both tenderloins, until a crust starts to form on the bottom, then flip the tenderloins and sear for 3 to 4 minutes on the second side. Turn the pork one last time, then transfer the pan to the oven. Roast for 15 minutes, or until an instant-read thermometer inserted into the pork registers 145°F.

4. Remove from the oven (keep the oven on) and tent the pork with aluminum foil. Let rest for 5 minutes, then thinly slice one tenderloin and set aside. Transfer the remaining tenderloin to an airtight container and refrigerate to use for Meal 2 (it will keep for up to 5 days). Reserve the drippings in the pan for serving.

5. Put the green beans on a rimmed baking sheet, drizzle with the remaining 1 tablespoon olive oil, and toss to coat. Spread the green beans over the pan in an even layer and sprinkle with the salt. Roast for 15 minutes, or until bright green and tender. Remove from the oven.

6. Serve the sliced pork topped with the pan drippings, with the green beans alongside.

NOTE: To make gravy add milk to the drippings

The Best Cheesecake Made for Grandma

SERVINGS12 servings PREP TIME9 hrs 30 mins COOK TIME1 hr 15 mins TOTAL TIME10 hrs 45 mins


For the Graham Cracker Crust:

For the Cheesecake Filling:

  • ▢ 40 ounces cream cheese at room temperature (5-8 oz. packages; 2 1/2 lbs total)
  • ▢ 1 1/4 cups granulated sugar
  • ▢ 1/2 cup sour cream at room temperature
  • ▢ 2 teaspoons vanilla extract
  • ▢ 4 large eggs at room temperature
  • ▢ any desired cheesecake toppings


  • Place oven racks in the center of the oven. Preheat oven to 350 degrees.
  • In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside.
  • Reduce oven temperature to 325 degrees.
  • In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds ’til smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly.
  • Crack eggs into a liquid measuring cup and using a fork, beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once egg has been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.
  • Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be very full!
  • Bake for 30 minutes at 325 degrees. Reduce temperature to 250 degrees and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
  • Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired.  Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.


If you would like a thicker graham cracker crust, use 1 3/4 cups graham cracker crumbs, 5 tablespoons granulated sugar and 6 tablespoons melted butter. Press into the pan and bake for 8 minutes.

Sunny’s Butter Chicken



1 cup Greek yogurt

2 tablespoon chili powder 

2 tablespoon ground cumin 

2 tablespoon turmeric 

2 tablespoon garam masala 

2 tablespoon hot Hungarian paprika 

Kosher salt and freshly ground black pepper 

2 pounds boneless, skinless chicken tenders, cut into 1-inch sections 

4 tablespoons salted butter 


1/2 cup crushed tomatoes

1 teaspoon sugar 

2 frozen ginger pods (or 2 inches ginger, grated) 

2 frozen garlic pods (or 2 cloves garlic, grated) 

3/4 to 1 cup heavy cream, at room temperature 

Kosher salt and freshly ground black pepper 


1/4 cup chopped fresh cilantro, plus more to garnish 2 cups cooked basmati rice 


  1. For the marinade: In a bowl, add the yogurt, chili powder, cumin, turmeric, garam masala, paprika, 2 teaspoons salt and a few grinds of black pepper. Stir until everything is one color. Scoop half into a large resealable bag and add the chicken. Leave on the counter at room temperature for 2 hours. Cover the remaining marinade and place into refrigerator.
  2. To cook the chicken: In a large pan with straight sides on medium-high heat, add the butter and then the chicken chunks from the bag, discarding the marinade. Cook, turning, until some parts are browned but most are still white, about 8 minutes.
  3. For the sauce. Add the crushed tomatoes, sugar, ginger and garlic to the pan. Things should be bubbly and hot. Stir to marry everything and when the pan smells like garlic and ginger, add the heavy cream and stir again until everything is the same color. Add in the remaining marinade from the refrigerator. Partially cover and simmer on low for 20 minutes.
  4. For serving: Stir in the cilantro and serve over rice with another sprinkle of cilantro.