This year I've decided to make a pork roast that I sort of invented this summer and just fell in love with.
Spiral Pork Loin Roast
You start out with a large pork loin roast and you cut it in a spiral like you would a jelly roll. Next take a package of mushrooms, an onion, 2 stalks of celery, 3 cloves of garlic, fresh rosemary and thyme. Rough chop everything and then saute them for just a few minutes in a tablespoon of Extra Virgin Olive Oil (EVOO)
You then layout the pork so it's a long rectangle rub some EVOO over it and then slather the mushroom onion mixture over the top. (Your hands will be VERY messy!) put a few large toothpicks in and then brown the top and bottom carefully so as not to loose the stuffing. (It's a little tricky and messy but it is SO worth it!)
Bake in a 350 oven until your meat thermometer reads PORK is Done! remove from the oven and let sit on a cutting board for 10 minutes. Then slice. The presentation is just gorgeous and the aroma is intoxicating. Make a gravy using the yummy bits at the bottom of the roasting pan the traditional way.. using a bit of white wine if you need to..(I do whether I need to or not) Serve with my garlic smashed potato's and a salad and your guests will be impressed.
Thursday, March 19, 2009
Spiral Pork Loin Roast
Monday, March 16, 2009
Movie Night Pizza
Preheat Oven to 425′
1 pizza dough, store bought or from your favorite pizza shop
A palm full all-purpose flour or cornmeal
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
2 tablespoons finely chopped rosemary leaves, a couple of sprigs
2 tablespoons finely chopped fresh basil (you can substitute dry herbs if you don’t have fresh… I love the Italian Blends!)
Coarse salt
Crust:
If pizza dough is frozen, thaw for 5 hours, punch down and roll out and let rise once approx 1 hour.
On a round pizza stone or pan or on a rectangular baking sheet, using flour or cornmeal to dust the dough, spread out the dough to form your crust. If you are using a baking sheet, drizzle pan with extra-virgin olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with extra-virgin olive oil then season it with finely chopped rosemary & basil and a little salt. Make sure the oven has come up to temp and then place in the oven for 8- 10 minutes.
Take Crust out and add your favorite pizza toppings or try one of my varieties and of course the cheese working all the way to the edges.
VARIATIONS: Sausage & Fresh Tomato
- 1 jar of Prego Heart Healthy Sauce
- 1 package or whole cooked Spicy Italian sausage sliced
- add 1-2 teaspoons red pepper flakes (ONLY if you like spicy!)
- 1-2 tablespoons fresh basil
- 2 Fresh Roma tomatoes Thinly sliced
- 2 cups Mozzarella Cheese
top with ribbons of basil and tomato slices.
Return the pizza to the oven and bake until cheese is golden, another 8 to 12 minutes. Not Boring Veggie
Brown in EVOO..
1-2 chopped red peppers,
1 lb fresh mushrooms,
1 onion,
3 cloves garlic,
1 small can chopped jalapeno’s or green chili’s
1-2 tsp red pepper flakes
SAUCE
I use Prego jazzed up with some fresh onions & garlic browned in EVOO
1 teaspoon dried Italian Spices
1 package (2 cups) shredded mozzarella
* Optional 1/2 cup grated Cheese Blends (Romano, Parmesan) sprinkled on top.
Return the pizza to the oven and bake until cheese is golden, another 8 to 12 minutes.
I would love to hear from you if you added any of your own favorite ingredients or have any suggestions. I never make a pizza the same twice but they are ALL Crowd Pleasers
Pollo Verde con Arroz
Green Chili Chicken w/ Rice
Heather’s Favorite
1 cans Green Chili Enchilada Sauce (or home made of course) I use Hatch's Medium.
2 cups cooked, shredded chicken breast
1 can (16 oz) diced tomatoes
Mexican spices to your taste, (chili powder, cumin)
1 cloves garlic (smashed and diced)
1 small onion diced
1/2 tsp cumin
2 - 4 oz can's green chili's
1/4 - 1/2 c. chicken or veg broth
2 cups package, shredded Cheddar or Mexican blend cheese
1 package of 10 (or so) burrito size Tortilla, flour
1 package of microwave Spanish rice (follow package directions and add 3 Drops HOT sauce & can of green chili's)
Preheat oven to 350. Grease a 9 x 13 Pan. Feeds 4-6 depending on other side dishes.
Microwave Spanish rice using packing directions & special directions above.
Prepare your chicken by either using a store bought cooked chicken or grill your own. Shred or cut into small pieces. Combine in a large skillet tomatoes, 1 can green chili, garlic, cumin, onions & tomatoes stir and simmer, add chicken and chicken broth as needed for moistness and to de-glaze the plan.
Place a large spoonful of chicken mixture 1 of rice & 1 of shredded cheese. Roll up and place in a greased 9 X 13 pan.( How full you want the enchiladas to be, etc., is up to you. ) Repeat till pan is full. Pour green chili and cheese over the top.
Place in oven for about 30 minutes or so.
The cheese should be melted and bubbling.
My extra daughter Heather (one of my youngest daughter’s best friend that ”lived” at our house, always requests this dish for any and all special occassions. Love you Heather!
"You Won't Believe What's In It" Playoff Dip
Playoffs Dip! Make this for your playoff get togethers and you are guaranteed to be a big hit! This is SO easy and is always such a surprise when people ask me what's in it??
Take 1 small jar of Apricot Jam
1 can of green chili's
1 16 oz pkg Neufatel Cheese (Lowfat)
1 cup shredded cheese (4 cheese Mexican is my favorite)
Place the block of cream cheese in a microwave safe serving container,
Combine the jam and chili's and pour over the cream cheese
Top with the shredded cheese and heat until the shredded cheese is melted.
Serve with crisp crackers, crusty bread etc.
SO good, and is guaranteed to disappear and make you the hit of the potluck.
Note: I have tried to get a picture of this the last three times I've made it, but before I can get the camera out, someone has already dug into it.
Janes Poor Man’s Toffee
My next door neighbor Jane used to make up huge platters of yummies on the holidays and then bring it to our house….and these things are just totally addictive….
1 cup butter
1 cup brown sugar
Enough graham crackers to make a layer on a cookie sheet (regular size cookie sheet… if it’s a large sheet you will need to increase butter and sugar to 1 1/2 cups of each!)
1 12-ounce bag of chocolate chips
1/2 12 ounce bag of toffee chips (you can substitute SCOR bars or Heath Bars if your store is out of toffee chips)
Line a cookie sheet with foil(cleanup easier). Bring the butter and brown sugar to a boil in a saucepan and simmer it for about 5 minutes. Put a layer of crackers on the cookie sheet, close together. ‘
Pour the brown sugar mixture over the crackers and bake for about 6-10 minutes(I do the 10 it should be bubbley) at 350F.
Remove and immediately pour the chocolate chips over the crackers, evenly distributing them. Let it sit a minute and then spread the chocolate across the mixture with the spatula gently so as not to disturb the crackers underneath. Let it sit for another 30 seconds and at this point it pretty much spreads like frosting.
Then I top with toffee bits. You can top with whatever you like.
My favorite is just some chopped walnuts, but you can also try dark chocolate with candy cane bits, white chocolate with dried cherries, rocky road, m&m’s…just about every combo you can think of. Put it in the refrigerator to let it set up… then break apart into toffee shaped pieces. I’ve seen recipes using other types of crackers too, but the graham crackers are my favorite.
This makes a bunch and keeps & ships really well.. but it won’t last long!
SEX IN A PAN
Sex in a Pan - My niece Julia gave me this recipe!
1/2 c. chopped nuts
1/2 c. butter
1 c. flour
1 lg. carton Cool Whip
1 c. powdered sugar
8 oz. cream cheese
2 sm. pkgs. chocolate pudding
3 c. milk
Mix nuts, butter and flour. Press in 9×13 inch pan. Bake at 350 degrees
for 10 minutes. Cool.
Mix 1/2 of the Cool Whip, powdered sugar and cream cheese.
Spread on crust. Mix pudding and milk and spread over crust. Spread
other 1/2 of Cool Whip on top. Chill.
We have no idea of it keeps well because there is never any left!
GREEN CHILI DE PABLO
*Cut up 1 lb. + - of pork (they have it pre-packaged for green chili) into bite sized pieces & brown in pan with salt & pepper.
* Add 4 15oz. cans (or 2 28oz. cans of stewed tomatoes.
* Add 1 7oz. can of green chilis (more is OK too)
* Add 1 4oz. can diced Jalapenos (more is OK for hotter)
* Add 3 14oz. cans of chicken broth
* Add 2 14 oz. cans of Mexican Stewed tomatoes
* Add 1 big gulp sized glass of water
* Heat to boil - simmer for 1 hr + -
* When boiling - add 1/2 - 1 cup of “stiffning” (lukewarm water & flour to a thick paste)
* Eat
* Go to the bathroom next day frequently :P
HAPPY COOKING
Black Bean Turkey Empanada’s
Turkey and Black Bean Empanadas
Left over turkey (about 2 to 3 cups shredded)
1 (15-ounce) can black beans, drained & lightly smashed
1/2 cup shredded cheese Mexican 5 cheese or your favorite
1/2 cup salsa
2 tablespoons freshly chopped cilantro leaves
1 teaspoon ground cumin
1 can green chili’s
2 (9-inch) refrigerated pie crusts
Preheat oven to 425 degrees F.
In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine.
Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out Circles. Spoon mixture on 1/2 of circle, fold over and pinch the edges together with a fork to seal. Place on a large baking sheet. Cut small slits in the tops of each empanada, brush with evoo or butter. Bake for 15 minutes, until crust is golden brown.
*If you have one of those Cool Pampered Chef circle cutter and sealer things and you have never used it... It works PERFECT for these and no one will believe you made them.
Steak Fries
These Steak Fries come out AWESOME and so much better for you than deep fat frying.
Russet Potatoes or Yukon Gold (1 per person)
EVOO (Extra Virgin Olive Oil)
Salt
Pepper
Home Fry Seasoning (optional)
Preheat oven and large baking sheet in 425 oven. (preheating the pan is the secret to them not sticking)
Slice potatoes into long strips (depends on how crispy you like, I cut them fairly thin as I like REALLY crispy fries)
Place them into a bowl and drizzle with EVOO(Extra Virgin Olive Oil), and seasonings, repeating a few times as you fill the bowl.
Spread them out in one layer on the baking sheet and bake for 20 minutes... then turn and leave them in for a few more minutes depending again on how crispy you like them.
These also keep well if you just wrap the leftovers in foil and bake them in the oven the next couple of nights at 400 again. (We rarely have ANY leftovers though!)
Serve with my Inside Out Bacon Cheddar Burgers
Inside Out Bacon Cheese Burgers
5 slices bacon, chopped
Extra-virgin olive oil, for drizzling
1 1/3 pounds ground beef sirloin (97/3%)
1 tablespoon Worcestershire sauce, eyeball it
1 tablespoon steak seasoning blend or coarse salt and black pepper
1/2 pound favorite cheese, crumbled/grated
1 teaspoon ground cumin
Salt and pepper
4 whole grain buns or bread of choice split & grilled at the end
Preheat grill pan over high heat.
In a medium pan brown bacon over medium high heat and drain on paper towel lined plate and chop into small pieces.
Combine ground beef with Worcestershire, Cumin and steak seasoning or salt and pepper. Divide meat into 4 equal parts.
Combine grated cheese and cooked bacon.
Take 1/4 of the meat in your hand and make a well in the center of it. Pile in cheese and bacon, then carefully form the burger around the cheese and bacon filling. Make sure the fillings are completely covered with meat.
When all 4 patties are formed, drizzle burgers with EVOO and place on hot grill pan. Cook 2 minutes on each side over high heat, reduce heat to medium low and cook burgers 7 or 8 minutes longer, turning occasionally. Do not press down on burgers as they cook because it makes the meat loose in juiciness. Transfer burgers to a plate and let them rest 5 minutes before serving. Add a slice of cheese if your crew are cheese lovers! *This is also the time to grill your buns.
Add mayonnaise and cumin in a small bowl with salt and pepper to taste for a quick and surprising spread.
Serve with any combination of:
Grilled Onions
Marinated Mushrooms
Sliced Onion
Thinly sliced tomato
Crisp lettuce leaves
Mustard, Catsup
Salt & Pepper to taste.
Serve up with a slice of watermelon and My Healthy Steak Fries.
Grilled Curried Chicken Salad - Low Fat
This is one of my current favorite things to make for lunch. You can add or subtract fat as you like by the optional ingredients.
Ingredients:
1 Large Chicken Breast - Grilled (cut into bite sized cubes)
12 Grapes - halved. or Mandarin Orange slices - halved
1/4 c. of Walnuts- chopped
1 stalk Celery - chopped
1/4 c. of non-fat plain yogurt or 1/4 c. Lt. Miracle Whip or 1/4 Mayo
1/2 tsp of Sweet Curry Powder to taste
1/2 tsp of Dill or (1 tsp of any Dill based Spice Blend) to taste
Salt & Pepper to taste.
Combine all ingredients and chill for 30 mins or eat right away.
You can serve this on a lettuce leaf, with crackers, bruchetta, celery stalks, and of course use for a non-traditional Chicken Salad Sandwich.
*optional FAT but Yummy topping... Shoestring Potatoes sprinkle a few on top.
Potluck Favorite too. just scoop in the center of a pretty serving dish and arrange the "scoopers" around the edge, if you use the shoestring potatoes, wait until serving as they get mushy otherwise.
Time Magazine Study on the words people want to hear most!
I Forgive You &
Or as my Gramma always said.. SOUPS ON!
Sunday, March 15, 2009
Skinny Chicken Chimichanga's
½ pound chopped rotisserie chicken
1 onion, finely chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon dried oregano
½ teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 tablespoons chopped mild green chilies
1/3 cup shredded reduced-fat Mexican cheese blend
4 (8-inch) fat-free multi-grain tortillas
1. Preheat the oven to 400ยบ. Spread canola oil on a paper towels and grease cookie sheet lightly.
2. 1 tsp canola oil in a skillet set over medium-high heat. Add the onion, garlic, chili powder,oregano, and cumin. Cook, until onions start to caramelize, add the chicken, stir until the chicken is heated through. Stir in the tomato sauce and the chiles, bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the cheddar.
3. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
4. Spoon about ½ cup of the filling into the center of each tortilla. Fold in the sides, then roll to enclose the filling. Place the chimichangas, seam-side down, on the baking sheet.
Brush the tops of the tortillas with oil. Bake until golden and crisp, about 20 minutes. Do not turn.
Smother with Green Chili or your favorite salsa, shredded lettuce, fresh tomatoes, & low fat Sour Cream.
