Friday, October 7, 2011

Oven or Slow Cooker Pork Roast

Hi all,

I know it's been a while, but I'm back! With being pregnant, I havn't really had the urge to do any cooking, but now that I'm in the 2nd trimester and feeling pretty much normal, I tried this delish recipe out for dinner. You can use it either in the oven, or in a slow cooker, depending on how and when you start your dinner.

Serves 2

"Tangy" Pork Roast

1/2 small onion, medium slices (I suggest a white or sweet onion)
1 lb pork roast
1 c hot water
1/8 cup of sugar
2 T red wine vinegar
1 tsp soy sauce
1/2 T ketchup
salt/pepper/garlic to taste
dash of hot sauce also to taste
2-3 red potatoes, quartered

In either a glass pan or your slow cooker, spread the onions across the bottom, laying the roast on top. Combine remaining ingredients (except the potatoes) in a bowl, mixing until the sugar is dissolved. Pour over the pork. Add potatoes around pork. (if doing in a slow cooker, feel free to add veggies too for a full meal)

cook in a 350 degree oven for about 45 minutes, or until the pork reaches 145 degrees. If using a slow cooker, cook between 4 and 6 hours, depending on the temp of your cooker. Always temp out your pork to 145 degrees.

*note* the cooking temp of 145 is the new standard released by the FDA... I would still cook my pork between 150 and 160 deg, but its up to you.

Its really delish, and doesn't take all that long to prep. I hope to start cooking again more now that I'm feeling better :D

Enjoy!

Friday, May 27, 2011

Indonesian Pork Satay

Hey hey hey!!

So I was looking through my recipes for something delish to make for dinner and everything felt boring, like we've had it all before (well, probably because we have). I wanted to try something new. So, I grabbed my phone and opened my beloved AllRecipes app (this is where I find a lot of my base recipes, then I doctor them up a bit), and came across one called Indonesian Pork Satay. After looking over the ingredients to make sure it didnt require anything special or something I don't have/like, I decided to go for it! Needless to say, since I'm posting it, it was awesome! So, here it is for you to try. I hope you like it!

Indonesian Pork (chicken or beef probably work well too) Satay

• the original recipe calls for you to use a food processor. I dont have one, so I will write instructions as I did it. If you have a FP, please feel free to use it :)

• the original also called to cube the pork and skewer it. I chose to keep them in loin chop form.

Ok:

2 cloves garlic, minced*
1/4 cup green onion, chopped
1/2 tsp ginger root, minced**
1/2 cup peanuts, crushed
1 Tbl lemon juice
1 Tbl honey
1/4 cup soy sauce
1 tsp coriander seed, crushed
1 tsp red pepper flake
1/2 cup chicken broth
1/2 cup melted butter
2 pork loin chops or one small loin roast

* you can substitute 1/4 tsp garlic powder if desired
** you can substitute 1/2 tsp ground ginger if desired

This is basically a marinade for your pork/chicken/beef, so combine all in a medium bowl. Add pork, mariate minimum 2 hours ( the longer the better)

To crush the peanuts and coriander, i placed them in a bag and beat them with my rolling pin. It worked pretty well. The marinade will thicken as it chills due to the butter. This is ok, just let it be.

You can either cook this on the grill or on the stove top in a frying pan. I used my cast iron pan and it crisped the outside nicely. Simply cook over medium heay turning every 3-5 minutes until done (160 deg. for pork or chicken, about 150 deg. For beef)

I served mine with rice, but some lomein or thai noodles would go just as well if you have them on hand :)

There ya have it folks! Good luck and enjoy!

Saturday, May 21, 2011

Pumpkin Roll

Hello my loyal followers! (well i hope theres more than one :p ) Today's recipe comes from my mom. It's pretty delish and, tho technically out of season, good at any time of the year. 

It can be a little complicated, but if you roll it as soon as its out of the oven it comes out great!

Good luck and enjoy!


Pumpkin Roll
3/4 cup flour
1/2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
2/3 cups pure pumpkin
1 cup walnuts chopped (optional)
 
Preheat oven to 375 deg.  Put wax paper on a cookie sheet or jelly roll pan and grease with spray shortening or butter.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.  Beat eggs and sugar in large mixer bowl until thick.  Beat in pumpkin.  Stir in flour mixture.  Spread evenly into prepared pan.  Sprinkle with nuts (if desired).
 
Bake 13-15 minutes or until top of cake springs back when touched. Sprinkle cake with powdered sugar when it comes out of the oven and put a towel on top of cake.  Turn cake over onto towel and remove wax paper or parchment paper.  Roll cake with towel and let it sit on a wire rack to cool.
 
Filling
8 oz. cream cheese softened
1 Cup powdered sugar
6 Tablespoons of butter softened
1 tsp vanilla extract
 
Beat cream cheese, and butter until smooth, gradually add powdered sugar and vanilla extract.  Mix in bowl until smooth.  Add a little milk if the mixture is not creamy enough.  Carefully unroll cake and remove towel.  Spread cream cheese mixture evenly over cake.  Reroll cake.  Wrap in plastic wrap and refrigerate at least one hour.  Sprinkle with powdered sugar before serving.  
 
One 15 oz can of pumpkin makes 2 rolls. It is much easier to make two batches rather than judging how much to put on each pan.

Saturday, May 7, 2011

Beef and Mushroom Dijon

Hello all,

I know its been a while, but we havn't been doing a lot of masterful cooking for a bit. Here's a recipe I came across a few weeks ago. Hope you enjoy!


Today's recipe is Beef and Mushroom Dijon. Its a dish like beef stroganoff but with a twist. I used ground beef because thats what I had on hand, but sliced flank steak would be good too. It also works with leftovers!

Beef and Mushroom Dijon

2 servings of beef, sliced.
1/2 c. Sliced mushrooms
1/4 c. Onion, diced
1/2 can cream of mushroom soup
1/8 c. Water
1 T Dijon mustard
Rice, pasta or egg noodles

Lightly oil a saute pan. Saute mushrooms and onion. If you want other veg like peas or carrots, add to pan. Cook until soft. Remove from pan. Brown beef ( if using leftovers, just add to pan) return veggies to pan. Add soup and water. Blend. Add mustard. Heat through. Serve over rice, pasta or egg noodles.

This is a pretty simple meal. Total time, about 20 minutes. Good luck and enjoy!

Tuesday, April 12, 2011

The Italiano Burger with Balsamic Aioli on a Homemade Bun

Ok, so most of you know that I am known to go all out on a fairly simple meal on more than one occasion. This evening's meal was no exception! Thisbone, however, was a collaboration between Cal and I. There are technically three parts, but only two are necessary. Using all three will achieve maximum deliciousness ;)

First, homemade hamburger buns. I highly suggest beginning here, as they must proof for an hour before you can cook them. If you aren't up for the baking process, feel free to use store bought buns.

For those of you up for the challenge, heres the recipe.

BUNS

1 cup milk
1/8 cup water
2 T butter
1/8 cup white sugar
1 package (2 1/4tsp) active yeast
1 tsp salt
3 cup bread or all purpose flour

In a small pot or microwavable container heat milk, water and butter to 110-115 degrees (F). In a meduim bowl, combine yeast and sugar. Slowly whisk liquid into yeast, until dissolved. Let sit 5 minutes, or until bubbly. Slowly add flour and salt, stirring to combine until a dough is formed. Separate into approx. 6-8 equal balls, depending on desired size. Keep in mind that buns will DOUBLE IN SIZE upon rising. Place dough balls onto a greased and flour baking sheet. Cover with damp paper towels, let rise one hour. Bake @ 375 degrees for 10 minutes. Brush tops with a small amt of oil and sprinkle with salt. Bake another 10 minutes. Let cool

Now, to prep your burgers; these are a little intense in ingredients, but the overall flavor is absolutely worth it! 

BURGERS

1/2 pound ground beef
1/4 cup shredded Mozzarella cheese
2 Tbl grated Parmesan
1 tsp oregano
1 tsp basil
1 tsp parsley 
1/2 tsp pepper
1/4 tsp salt
1/4 tsp crushed red pepper flake
1/2 tsp garlic powder
1 Tbl Balsamic Vinegar
1 Tbl olive or vegetable oil
1 Tbl each lemon juice and zest
2 slices Provolone cheese 

In a medium bowl combine all ingredients except Provolone. Mix well. Shape into two equally sized hamburgers. When you form hamburgers, make a small well in the center of the burger.. Just an indent... And they won't bulge as bad when you cook them :) we cooked our burgers on the grill, but feel free to cook them any method you desire. Top with slices of provolone. 

Now, I normally eat my burger medium, but because of their flavors, I strongly recommend cooking them to just well done. The added oil will help to keep them moist if you over cook them a little bit. 

Finally, we come to the Italian Balsamic Aioli; an excellent compliment to this burger.

AIOLI

1/4 cup Mayonaise
1 tsp lemon juice
1 tsp oregano
1/2 tsp balsamic vinegar
Salt/pepper to taste

Combine all ingredients in a small bowl. 

To assemble these burgers, simply slice the buns in half, spread aioli on top half of the bun. Place the burger on the bottom half. I added tomato and field greens to mine. Non-vegetable eating Cal left his plain; just burger and aioli. Bpth ways are super delish!

Well folks, that's it. It's intense, as I said from the start, but totally worth it. I hope it goes well. Enjoy!

Saturday, April 9, 2011

Swedish Meatballs

I'm sorry that I havn't posted this week. I started a temp job and have to get used to the normal 9-5 grind (well its 8-4 but ya know lol). Today's recipe is something i've been eating forever; Swedish Meatballs! No, these aren't the frozen ones you find as you check out at Ikea, or meatballs from the grocery store. These are simple, non-time consuming greatness! Enjoy!

The recipe below makes 6 decently sized meatballs. 3 per person was good enough for us, but some people eat more. Use your judgement and double if necessary.

Meatballs

1/2 pound ground beef
1 egg
1 tbl milk
1/4 cup bread crumbs
1/2 tsp onion powder
1/4 tsp allspice
1/4 tsp nutmeg
2 tbl butter

In a meduim bowl combine all ingredients except for butter. Roll into 6 evenly sized meatballs. Preheat oven to 350 degrees. In a medium pan, melt butter over medi heat. saute meatballs for 3 minutes on each side. Meatballs should be browned. Do not discard drippings. Leave them in the pan you will use them later. Transfer meatballs to a small baking dish and cook until done (160 deg) about 20 minutes.

Sauce

Pan drippings
2 tbl flour
1 cup water
2 tbl milk
Salt and pepper to taste

Return pan drippings to the stove over low heat. Whisk in flour. Mixture should have a paste like consistancy. Slowly add water, whisking constantly, until heated. Whisk in milk, salt and pepper. Let reduce to sauce like consistancy.

Typically, swedish meatballs are served over egg noodles, but can be served with rice, potatoes or anything you please.

All in all this should be a 30 minute meal. Good luck and enjoy!

Friday, April 1, 2011

Italian Stuffed Pork Chops

Today's recipe is for delicious Italian Stuffed Pork Chops. These are easy to prep and cook. From prep to done I'd say they take about 45 minutes. Don't be intimidated by the long ingredient list, it really is quite simple.

Yields 2 servings

2 1" thick boneless porkchops
1/2 cup shredded Mozarella cheese
2 tablespoons Ricotta cheese
1/4 cup grated Parmeasan cheese
1/4 cup Italian Breadcrumbs
1 teaspoon parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup pasta sauce

Cut a slit 3/4 of the way deep and 3/4 width of both pork chops. In a small bowl, combine all three cheeses, breadcrumbs and seasonings. Using your thumbs, widen the hole you cut in the pork chop. Stuff cheese mixture into the chops Leaving enough room to pull the chop closed again. Secure with a toothpick if desired. Place porkchops into a baking dish and cook in the oven at 350 degrees for 20-25 minutes or until they reach an internal temperature of 160 degrees. Warm the pasta sauce in a small pot, top chops upon serving.


I served mine with some Italian seasoned rice, but you can also serve it with pasta, roasted potatos, or any other side you wish. Any questions, please ask! Enjoy!