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rosemary-pork-roast

Rosemary Pork Roast

Ingredients
1 cup thinly sliced / chopped green onions
4-1/2 cups chicken broth, divided
1/2 cup red wine vinegar
1/4 cup olive oil
8 garlic cloves, minced
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1/2 teaspoon pepper
1 boneless pork loin roast (3 to 3-1/2 pounds)
1 teaspoon salt, optional
2 tablespoons cornstarch
1/4 cup cold water

Directions
In a large bowl, combine the onions, 1/2 cup broth, vinegar, oil, garlic, rosemary and pepper. Pour half of the marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat.

Refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade.

Drain and discard marinade from pork. Place with fat side up in an ungreased shallow roasting pan.

In a large bowl, combine reserved marinade with remaining broth; pour over roast. Sprinkle with salt if desired. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.

Meanwhile, skim fat from pan juices. Combine cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 8 servings.

Recipe found here: Rosemary Pork Roast

apricot-white-chocolate-coffee

Apricot & White Chocolate Coffee Cake

Ingredients
2 cups biscuit/baking mix
2 tablespoons sugar
1 large egg
2/3 cup 2% milk
2 tablespoons canola oil
1/2 cup white baking chips
1/2 cup apricot preserves

TOPPING:
1/3 cup biscuit/baking mix
1/3 cup sugar
2 tablespoons cold butter

Directions
In a large bowl, combine the biscuit mix and sugar. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Fold in chips. Pour into a greased 9-in. round baking pan.

Drop preserves by teaspoonfuls over batter. Cut through batter with a knife to swirl the preserves.

For topping, combine biscuit mix and sugar in small bowl; cut in butter until crumbly. Sprinkle over batter.

Bake at 400° for 20-25 minutes or until golden brown. Serve warm. Yield: 12 servings.

Recipe found here: Apricot & White Chocolate Coffee

pan-roasted-chicken-and-vegetables

Pan-Roasted Chicken and Vegetables

Ingredients
2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Directions
Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.

In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes.

Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken. Yield: 6 servings.

Recipe found here: Pan-Roasted Chicken and Vegetables

crispy-tempura-battered-shrimp

Crispy Tempura Battered Shrimp

Ingredients
Vegetable oil, for frying
2 pounds large shrimp, peeled with tails on
3 cups all-purpose flour, sifted and divided
2 cups water
1 egg
Tempura Sauce, for dipping, recipe follows

Tempura Sauce:
2 cups water
1/2 cup soy sauce
1/2 cup sweet rice wine
1 tablespoon seafood stock

Directions
In a deep-fryer or large Dutch oven, pour oil to a depth of 4-inches. Heat over medium heat until a pea-size drop of batter floats but does not swell, about 350 degrees F.

In a medium bowl, combine 2 cups of flour, the water, and the egg. Whisk lightly until ingredients are combined (batter will be slightly lumpy). In a shallow dish, pour remaining flour. Dredge shrimp in flour and then dip into the batter. Fry in batches for 2 to 3 minutes per batch, turning to brown on all sides.

Cook’s Note: When placing shrimp into oil, hold by tail and allow to fan out before starting to fry.

Remove from oil and drain on a cooling rack over a baking sheet. Serve hot with tempura sauce.

Tempura Sauce:
In a small saucepan, combine the water, soy sauce, sweet rice wine, and seafood stock. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10 to 15 minutes, stirring frequently.

Yields: 3 cups
Prep Time: 5 minutes
Cook Time: 30 minutes
Difficulty: Easy

Recipe found here: Crispy Tempura Battered Shrimp

southwestern-bean-dip

Southwestern Bean Dip

Ingredients
2 pounds ground beef
1 tablespoon dried minced onion
1 can (8 ounces) tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) chili beans, undrained
4 cups shredded cheddar cheese
Tortilla chips

Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a bowl; add the onion. Mash with a fork until crumbly; set aside.

In a blender, process tomato sauce and beans until chunky. Add to beef mixture and mix well. Spoon half into a greased 13×9-in. baking dish; top with half of the cheese. Repeat layers.

Bake, uncovered, at 350° for 30 minutes or until cheese is melted. Serve warm with chips. Yield: about 9 cups.

Recipe found here: Southwestern Bean Dip

garlic-pork-roast

Garlic Pork Roast

Ingredients
1/2 cup chopped celery
1/2 medium green pepper, finely chopped
1/2 cup thinly sliced green onions
8 garlic cloves, minced
1 bone-in pork loin roast (5 pounds)
1 teaspoon salt
1/4 teaspoon cayenne pepper

Directions
Preheat oven to 350°. In a small bowl, mix celery, green pepper, green onions and garlic.

Place roast in a roasting pan, fat side up. With a sharp knife, make deep slits into top of roast, cutting between ribs. Fill slits with vegetable mixture. Sprinkle roast with salt and cayenne.

Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 1-1/4 to 1-1/2 hours. Remove roast from oven; tent with foil. Let stand 15 minutes before carving. Yield: 8 servings.

Recipe found here: Garlic Pork Roast

spaghetti-carbonara

Spaghetti Carbonara

Ingredients
4 ounces uncooked spaghetti
2 bacon strips, diced
1 tablespoon butter
2 tablespoons heavy whipping cream
1/4 cup grated Parmesan cheese
1/8 to 1/4 teaspoon crushed red pepper flakes
Dash salt and pepper

Directions
Cook spaghetti according to package directions. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; discard drippings.

In the same skillet, melt butter; stir in the cream, Parmesan cheese, pepper flakes, salt, pepper and bacon. Drain spaghetti; add to cream mixture and toss. Cook for 1-2 minutes or until heated through. Yield: 2 servings.

Recipe found here: Spaghetti Carbonara

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