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Rosemary and Garlic Pork Loin Roast

2 Oct
Garlic & Rosemary Pork Loin Roast

Image by Mat Packer via Flickr

I have been little Miss. Betty Crocker this weekend.   I have made homemade breadsticks, chocolate cake, pumpkin bars and crm cheese frosting.  Tonight for dinner I made this roast, along with stuffing, carrots and green beans.  I have to say it turned out great.  I put it in the crock-pot on high for 6 hours and then turned it down to low for the last hour or so.  I also added the carrots to the crock-pot the last 3 hours.  I even gave my two dogs Bolt (a Westie) and Daisy ( a Golden Retriever/Boxer mix puppy) a taste, and they loved it.

Ingredients:

  • 5 large garlic cloves, pressed
  • 2 teaspoons dried or 4 tsp. fresh rosemary
  • 1 1/2 teaspoons coarse sea salt
  • 1/3 teaspoon ground black pepper
  • 1 3-pound bone in pork loin roast
  • sliced carrots

 

1.  Mix first four ingredients in a bowl.

2. Rub mix all over pork.

3. Place roast fat side up in crock-pot, add about 1/4 cup water.  Cover and turn on high for approximately 6 hours.

4.  After 4 hours of cooking add the sliced carrots, cover and continue cooking.

5. When done, slice and pour juices over the meat.  If you have dogs you can also use a little juice to pour over their food, they will thank you for it!

 

When I made this I wasn’t sure how my kids would like it.  To my surprise they loved it.  They still think pork is chicken, whatever, as long as they eat it they can think it is whatever they want.  This is something easy you can just toss in the crock-pot and leave, come home to a great meal.  You could also add potatoes, we just aren’t much of a potato eating family.  Hope you enjoy!

Milano Cookie Salad

3 Aug
Raspberries

Image via Wikipedia

Here is a recipe that I think sounds great.  I made a few changes to a recipe my mother gave me and it really ends up being a whole new recipe.

  • 2 c. buttermilk
  • 1 (12-oz.) pkg. Cool Whip
  • 1 pkg. vanilla instant pudding
  • 2 c. fresh raspberries
  • 1 c. miniature marshmallows
  • 15 Pepperidge Farms Original Milano cookies – chopped
  • Bar of dark chocolate shaved

Beat together buttermilk, Cool Whip and pudding.  Add raspberries and marshmallows.  Two hours before serving, add chopped cookies, reserving some to sprinkle on top.  Add shaved chocolate to garnish.

Dark chocolate and raspberries, mmm-mmm good!

Vermicelli Picnic Salad

21 Jun
I tried this recipe, this past weekend at my in-laws.  My mother-in-law wanted to try it, and I really loved it.  It is light and flavorful.  I am making the whole batch for myself, so I can take it to work for lunch.  My husband won’t try it, my daughter tried it and I don’t think she cared for it too much, my middle son seemed to like it.  It is one of those recipes you can change without worrying about ruining it.
  • 1 – 1 lb package vermicelli – prepared as package directs
  • 2 tsp. Accent
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. lemon juice
  • 1 c. chopped green onions
  • 1/4 c. diced red bell pepper
  • 1/2 cup green olives finely chopped
  • 1 small jar pimentos, drained
  • 2 c. chopped celery
  • 1/2 c. finely chopped black olives
  • 3 Tbsp. Miracle Whip
  • 3 Tbsp. zesty Italian dressing
  • salt and pepper to taste

Mix together first 4 ingredients and refrigerate overnight.  Next day, add the remaining ingredients and mix together.  Refrigerate.

I did add in the red bell pepper, because I think it will taste great in this salad.  You could really add or take out whatever you like.  I am making this in a few days, and I will try to re-post a picture of the salad when it is done.

Scalloped Potatoes

28 Mar

One of my favorite comfort foods is Scalloped Potatoes. My grandma used to make these and add chunks of ham to it, it was so good. This is one thing that I really miss during the holidays, these and her stuffing were the best. I haven’t had stuffing that tastes as good as hers did for years. Then again, I rarely get to go home for the holidays. Anyway here is the recipe. You can add ham to it, trust me it makes it that much better.

  • 6 c. sliced, peeled potatoes (rinse one time)
  • 2 pt. whipping cream ( I didn’t say these were guilt free)
  • 1 1/2 c. milk
  • salt & pepper to taste
  • 1/4 onion chopped

Put sliced potatoes and onions in greased pan.  Do not add salt.  Cover potatoes with cream.  Add milk to cover potatoes.  Then stir to separate.  Bake at 350 F covered for 1/2 hour.  Then uncover and remove starchy film.  Then stir and bake uncovered 1 1/2 hours.  Add salt and pepper when done.  Ham can be added, but heat the ham in microwave and add just before serving.  Serves 8.

 

I don’t think I need to add any nutritional value, especially when you see the 2 pints of whipping cream.  This is one of those dishes that you eat and don’t care about the nutritional value.

 

 

White Chocolate Raspberry Bread Pudding

3 Feb
Raspberries

Image via Wikipedia

What more could you ask for? White chocolate and raspberries added to one of the best comfort foods ever, bread pudding. I am sure this will be one of those desserts that you will unashamedly hide  in the nearest dark closet with a flash light to eat.

  • 8 ounces French bread, cut into 1-inch pieces
  • 1 c. milk (do not use low-fat or non-fat)
  • 3 c.  heavy whipping cream
  • 1/2 c. sugar
  • 18 oz. white chocolate, coarsely chopped
  • 1 c. frozen raspberries
  • 7 large egg yolks
  • 2 large eggs
  • 1 tsp. vanilla

1.  Preheat oven to 275°F. Arrange bread cubes on baking sheet. Bake until light golden and dry, about 10 minutes. Transfer baking sheet to rack; cool completely. Increase oven temperature to 350°F.

2.  Combine 3 cups whipping cream, 1 cup milk and 1/2 cup sugar in heavy large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add 10 ounces white chocolate (about 1 3/4 cups) and stir until melted and smooth. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture.

3.  Place bread cubes in 2-quart glass baking dish, along with frozen raspberries.  Add half of chocolate mixture. Press bread cubes into chocolate mixture. Let stand 15 minutes. Fold  in remaining chocolate mix. Cover dish with foil.

4.  Bake pudding 45 minutes. Uncover and bake until top is golden brown, 10 – 15 minutes. Transfer pudding to rack and cool slightly.

5. Bring remaining 1/2 cup cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add remaining 8 ounces white chocolate and stir until melted and smooth.

Serve pudding warm with warm white chocolate sauce.

Asparagus Souffle

1 Feb

I love asparagus.  When I was a girl, I remember going to my grandma’s house out in the country, walking through the woods with my mom and sisters and finding wild asparagus.  Just the other night I made fresh steamed asparagus with béarnaise sauce for my kids, they devoured it and my kids are picky.  I wish I would have had my husband pick up another bunch for this lovely little recipe.

  • 3 tbsp. olive oil
  • 3 tbsp. whole-wheat flour
  • 3 tbsp. nutritional yeast
  • 1/2 c. milk powder
  • 3 tbsp. fresh parsley, minced
  • 1 c. milk
  • 4 eggs, separated
  • 2 1/2 c. asparagus cooked and cut up

Blend oil, flour, yeast, milk powder and parsley in top of double boiler.  Gradually add liquid milk.  Blend.  Set on bottom of double boiler, to which hot water has been added.  Cook, stirring until mixture thickens slightly.  Cool to lukewarm.  Gradually beat in egg yolks.  Add asparagus.  Fold in stiffly beaten egg whites.  Turn into oiled casserole or oiled individual custard cups.  Bake at 325 F. for about 45 minutes until souffle is set.  Makes approximately 6 servings.


Zagatwine club

Cheese and Veggie Soup

27 Jan
vegetables

Image via Wikipedia

This recipe comes from a cook book I received as a gift from my mother-in-law.  This recipe reminds me of a soup that they served at the Dairy Queen, when I was in high school.  It was so good!  Especially on a cold winter day.

  • 4 c. water
  • 16 oz. frozen California blend vegetables
  • 2 c. chopped celery
  • 1 c. chopped onions
  • 2 1/2 c. hash brown potatoes, frozen
  • 4 chicken bouillon cubes
  • 1 lb American cheese, grated
  • 2 cans cream of chicken soup
  • 1 c. milk
  • 2 T. bacon bits

In a 6-quart covered kettle, boil water, vegetables, celery, onions, hash brown potatoes and bouillon cubes together until tender, about 20-30 minutes.  Beat vegetable mixture with a hand mixer if small chunks are desired.  Add grated cheese.  In a separate container, mix the soup and milk until smooth; add this mixture to soup.  Heat soup until cheese is melted.  When serving, sprinkle the top of each bowl of soup with bacon bits.  Makes 10 servings.

Nutritional info:

  • Calories:        320.4
  • Fat:                     21.5 g
  • Protein:            14.9 g
  • Carbs:               17.5 g
  • Cholesterol:       53 mg
  • Sodium:          1210 mg