Adam and I love baking and roasting whole chickens. However, we suck at it - really I mean it! No matter how long I cook it once he cuts in to it it's still bloody and we have to end up microwaving it - and somewhere along there we end up getting angry at one another that dinner is "ruined!"
Last night I baked a chicken so I can have leftovers for the week.
And wow it actually worked. Adam said he didn't know what to do as he was carving it that there wasn't any blood coming out.
I put a layer of onions, carrots and celery on the bottom of the pan. I put the chicken on top of it. I drizzled with olive oil, sprinkeled with salt and pepper and rosemary. Then I added about 1/4-1/2 cup of water with the veggies and some bay leaves. I baked it in the oven at 350 for 2.5 hours. PERFECTLY done - tender, crispy skin, flavorful and not bloody!
FINALLY!!! I learned how to bake a chicken - mom would be so proud!
March 31, 2008
March 24, 2008
Beloved Salmon Quiche
Adam brought a few recipes to our family when we got married. One of which is our beloved salmon quiche. He made this for me early on in our dating years and I think that's why I married him - just so I could have this recipe!
We opted for this last night for dinner since we had most of the ingredients in the house (having bought them piece by piece as they were on sale) and what a nice spring dinner for Easter (especially since we couldn't find a ham for under 18 bucks - so NOT buying that for the two of us!)
Do make sure you bake the pie shells first on this recipe. Last night we used shallot instead of green onion (because I forgot them!) and it was really nice actually - I will have to have Adam do this again.
I served the quiche with a nice spring salad of mixed greens with pear and goat cheese tossed with olive oil and lemon juice and fresh steamed brussel sprouts that I pan tossed in butter, salt, pepper and Penzy's Fox Pointe Seasoning. Delicious Meal!
Salmon Quiche
15 1/2 Ounce(s) can of salmon, reserving the liquid
3 beaten egg
1 Cup(s) sour cream
1/4 Cup(s) mayonnaise
3 Drop(s) hot pepper sauce
3/4 Cup(s) shredded cheddar cheese
1 Tablespoon(s) chopped green onion (scallions)
1/4 Teaspoon(s) dill weed
2 frozen pie crust
Sherry
Pre-bake pie crusts according to package directions.
Remove from oven and let cool.
Preheat oven to 325.
Remove salmon from can, reserving liquid.
Remove any bones or skin.
Add enough sherry to the salmon liquid to make 1/2 cup.
Pour in large bowl. Stir in eggs, sour cream, mayo, hot peper sauce and salmon.
Add cheese, onion and dill.
Divide between the 2 pie crusts.
Place the pie pans on a cookie sheet and place in the oven. Bake until set - about 45 - 55 minutes.
We opted for this last night for dinner since we had most of the ingredients in the house (having bought them piece by piece as they were on sale) and what a nice spring dinner for Easter (especially since we couldn't find a ham for under 18 bucks - so NOT buying that for the two of us!)
Do make sure you bake the pie shells first on this recipe. Last night we used shallot instead of green onion (because I forgot them!) and it was really nice actually - I will have to have Adam do this again.
I served the quiche with a nice spring salad of mixed greens with pear and goat cheese tossed with olive oil and lemon juice and fresh steamed brussel sprouts that I pan tossed in butter, salt, pepper and Penzy's Fox Pointe Seasoning. Delicious Meal!
Salmon Quiche
15 1/2 Ounce(s) can of salmon, reserving the liquid
3 beaten egg
1 Cup(s) sour cream
1/4 Cup(s) mayonnaise
3 Drop(s) hot pepper sauce
3/4 Cup(s) shredded cheddar cheese
1 Tablespoon(s) chopped green onion (scallions)
1/4 Teaspoon(s) dill weed
2 frozen pie crust
Sherry
Pre-bake pie crusts according to package directions.
Remove from oven and let cool.
Preheat oven to 325.
Remove salmon from can, reserving liquid.
Remove any bones or skin.
Add enough sherry to the salmon liquid to make 1/2 cup.
Pour in large bowl. Stir in eggs, sour cream, mayo, hot peper sauce and salmon.
Add cheese, onion and dill.
Divide between the 2 pie crusts.
Place the pie pans on a cookie sheet and place in the oven. Bake until set - about 45 - 55 minutes.
March 18, 2008
Gimmie a R-U-B-E-N
Last night I decided to try - gast - a recipe from Rachel Ray. I know, I know, I hate Ray Ray. But sometimes she makes something that strikes my fancy. I just have to figure out how to lighten it up and remove the excessive amounts of EVOO (UGH! Just call it Olive Oil already!!!)
I saw a recipe the other week on her site for a Ruben Pizza.
Now I love a good ruben sandwhich - I mean LOVE!!! What's better that soft bread, good corned beef, "special sauce", and sauerkraut! Nothing I tell you, nothing!
So I told Adam I was making this and his words were
"I hate swiss cheese, don't like thousand island dressing and hate sauerkraut. I'm sure I'll love it."
Well after making the pizza last night, and then taking a bite - WOW was all he could say - that was really incredibly good. So good infact we ate 4 pieces each!
And it wasn't until dinner last night that Adam realized that "Special Sauce" at McDonald's is really nothing more than thousand island dressing.
Super easy recipe, super tasty, and a great way to use up leftover corned beef.
I made a few alterations from her recipe - I didn't make mine stuffed but thin crust. Other than that it was the same.
Ruben Pizza
1 Pizza Crust - rolled out thing
Corned Beef - either from the deli counter or from a roast. I used about 4 good slices from the lefotver roast and diced it up. From the deli, probably 1/2 to 3/4 lb. would be good.
Shredded Swiss Cheese
Sauerkraut (I bought it in the can, drained and rinsed it well and then squeezed out the liquid)
Thousand Island Dressing (I made my own with 2 T lite mayo, 2 T katchup, and 2 T pickle Relish and 1 tsp. sugar)
Place toppings on pizza crust and bake at 350 for about 15-20 minutes. Cut and serve. Drizzle thousand island dressing over the top of the pizza once it is out of the oven.
This was heavenly and a make again!
May try it next time as a philly cheesesteak pizza!
I saw a recipe the other week on her site for a Ruben Pizza.
Now I love a good ruben sandwhich - I mean LOVE!!! What's better that soft bread, good corned beef, "special sauce", and sauerkraut! Nothing I tell you, nothing!
So I told Adam I was making this and his words were
"I hate swiss cheese, don't like thousand island dressing and hate sauerkraut. I'm sure I'll love it."
Well after making the pizza last night, and then taking a bite - WOW was all he could say - that was really incredibly good. So good infact we ate 4 pieces each!
And it wasn't until dinner last night that Adam realized that "Special Sauce" at McDonald's is really nothing more than thousand island dressing.
Super easy recipe, super tasty, and a great way to use up leftover corned beef.
I made a few alterations from her recipe - I didn't make mine stuffed but thin crust. Other than that it was the same.
Ruben Pizza
1 Pizza Crust - rolled out thing
Corned Beef - either from the deli counter or from a roast. I used about 4 good slices from the lefotver roast and diced it up. From the deli, probably 1/2 to 3/4 lb. would be good.
Shredded Swiss Cheese
Sauerkraut (I bought it in the can, drained and rinsed it well and then squeezed out the liquid)
Thousand Island Dressing (I made my own with 2 T lite mayo, 2 T katchup, and 2 T pickle Relish and 1 tsp. sugar)
Place toppings on pizza crust and bake at 350 for about 15-20 minutes. Cut and serve. Drizzle thousand island dressing over the top of the pizza once it is out of the oven.
This was heavenly and a make again!
May try it next time as a philly cheesesteak pizza!
March 16, 2008
Irish Kitchen Sunday
I spent today making a bunch of what we I guess could call "Irish foods" but I don't know if it's things they really eat in Ireland.
I have Habitat for Humanity this week and I took the main course for the meeting - I decided since we're meeting on Tuesday I'd do something St. Patrick's Day-ish. I opted for Shepherd's Pie.
I have made Shepherd's Pie a ton of times, but I wanted to use a nice recipe that would give me a fancier result.
I found one on Epicurious that I thought sounded great. So Adam got me all of the supplies and then once I put the meet in the pot to brown, I totally went on my own.
That's the nice thing about this dish - it's so easy to just put anything in and it will turn out great.
I ended up with so much filling that I made a large pie to take to my meeting, a medium pie for Adam for dinner, and then a tub of leftover filling went into the freezer for use at a later date.
No sooner did I get the Shepherd's Pie done than I started the Corned Beef and Cabbage for dinner tonight for our St. Patty's Day feast! Mmmm so good and easily one of our favorite meals that I make all year long!
Stephany's Shepherd's Pie
2 lb. of ground meatloaf mix
3 medium leeks, whites and light greens, trimmed and cleaned
5 carrots peeled and cut on diagonal
4 stalks of celery diced
3 large cloves of garlic diced
2 turnips peeled and diced
8 oz mushrooms chopped roughly
1 bag frozen peas and pearl onions
Salt and pepper to taste
Thyme, 2 tsp or more to taste
1 can of tomato paste
2 cups beef broth
1 cup red wine
1. Clean and rinse leeks and chop. Saute in a pan with the meat until the meat is browned and the leeks are tender. Drain off any fat or large amounts of liquid.
2. Add the remaining chopped vegetables and sautee. Add seasoning.
3. Add tomato paste and liquids to the mixture. Add pea/onion mixture. Stir and let simmer for about 45 minutes.
4. Remove to baking dish and let cool.
Mashed Potatoes
You can certainly make your own potatoes but this is what I used.
5 lbs. potatoes peeled and diced.
Boil with salt until tender. Let drain.
In same pot heat 1 stick of butter, 1 cup of milk and 1 cup of whipping cream.
Return potatoes to pot and mash
5. Place potato on top of your pie mixture and then place in the oven to bake and get the potatoes nice and browned.
I have Habitat for Humanity this week and I took the main course for the meeting - I decided since we're meeting on Tuesday I'd do something St. Patrick's Day-ish. I opted for Shepherd's Pie.
I have made Shepherd's Pie a ton of times, but I wanted to use a nice recipe that would give me a fancier result.
I found one on Epicurious that I thought sounded great. So Adam got me all of the supplies and then once I put the meet in the pot to brown, I totally went on my own.
That's the nice thing about this dish - it's so easy to just put anything in and it will turn out great.
I ended up with so much filling that I made a large pie to take to my meeting, a medium pie for Adam for dinner, and then a tub of leftover filling went into the freezer for use at a later date.
No sooner did I get the Shepherd's Pie done than I started the Corned Beef and Cabbage for dinner tonight for our St. Patty's Day feast! Mmmm so good and easily one of our favorite meals that I make all year long!
Stephany's Shepherd's Pie
2 lb. of ground meatloaf mix
3 medium leeks, whites and light greens, trimmed and cleaned
5 carrots peeled and cut on diagonal
4 stalks of celery diced
3 large cloves of garlic diced
2 turnips peeled and diced
8 oz mushrooms chopped roughly
1 bag frozen peas and pearl onions
Salt and pepper to taste
Thyme, 2 tsp or more to taste
1 can of tomato paste
2 cups beef broth
1 cup red wine
1. Clean and rinse leeks and chop. Saute in a pan with the meat until the meat is browned and the leeks are tender. Drain off any fat or large amounts of liquid.
2. Add the remaining chopped vegetables and sautee. Add seasoning.
3. Add tomato paste and liquids to the mixture. Add pea/onion mixture. Stir and let simmer for about 45 minutes.
4. Remove to baking dish and let cool.
Mashed Potatoes
You can certainly make your own potatoes but this is what I used.
5 lbs. potatoes peeled and diced.
Boil with salt until tender. Let drain.
In same pot heat 1 stick of butter, 1 cup of milk and 1 cup of whipping cream.
Return potatoes to pot and mash
5. Place potato on top of your pie mixture and then place in the oven to bake and get the potatoes nice and browned.
March 13, 2008
A taste of Italy in 30 minutes!
Tonight I tried Robin's Bruchetta Chicken Bake.
Robin runs the blog Made With Love and she always has some tasty things to try. But this recipe was from our weekly cookie club on our Rhode Island Nest Board.
Such an easy meal and so tasty. Even Adam raved about how good it was.
It's a make again for sure!
Robin runs the blog Made With Love and she always has some tasty things to try. But this recipe was from our weekly cookie club on our Rhode Island Nest Board.
Such an easy meal and so tasty. Even Adam raved about how good it was.
It's a make again for sure!
Ingredients:
14 1/2 Ounce(s) undrained diced tomatoes
6 Ounce(s) package chicken stuffing mix
3/4 Cup(s) water
2 Teaspoon(s) garlic powder
1 1/2 Pound(s) cut into bite size pieces chicken breast, boneless skinless (I just used two breasts)
1 Cup(s) shredded mozzarella
Directions: Preheat oven to 400 degrees. Place tomatoes in medium bowl, add stuffing mix, water, and garlic powder. Stir until stuffing is moistened. Set aside. Place chicken in 13x9 inch baking dish, sprinkle with cheese, top with stuffing mix. Bake 30 minutes or until chicken is cooked through.Maple Chicken & Ribs by Candlelight
I had been planning to make this meal for an age, and so many of my friends have raved about it. I finally found a great deal on chicken thighs and got the stuff to make it - and wow we were not disappointed. Even the lefotvers were great!
I saw this recipe on an episode of Nigella on Food Network and wanted to replicate it as was - red cabbage and all.
Oh my gosh what a great combination of flavors. And so easy.
The only issue we had was that with only about a half hour left of cooking, our power went out with the storm we were having and I had to pull everything from the oven and finish cooking on the stove top - thank heavens for a Gas stove!
So we couldn't see what we were eating, but it sure tasted great! I do have pictures, but I'm too lazy to upload them!
Nigella's Maple Chicken & Ribs
(Served with sweet potatoes and pickeled red cabbage)
12 pork spare ribs
12 chicken thighs, with skin and bones (we just used chicken)
1 cup apple juice, as sharp as possible (I used apple cider)
4 tablespoons/1/4 cup maple syrup
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 star anise (I only had one so I just used the one)
1 cinnamon stick, halved (I used 2)
6 unpeeled garlic cloves
Put the ribs and chicken pieces in a couple of large freezer bags or into a dish.
Add all the remaining ingredients, squelching everything together well before sealing the bag or covering the dish.
Leave to marinade in the refrigerator overnight or up to 2 days.
Take the dish out of the refrigerator and preheat the oven to 200C/400 degrees F.
Pour the contents of the freezer bag into 1 or 2 large roasting trays (making sure the chicken is skin side up) and place in the preheated oven and cook for about 1 hour and 15 minutes, by which time everything should be sticky and glossed conker-brown.
(Even the leftovers were delicous!)
I saw this recipe on an episode of Nigella on Food Network and wanted to replicate it as was - red cabbage and all.
Oh my gosh what a great combination of flavors. And so easy.
The only issue we had was that with only about a half hour left of cooking, our power went out with the storm we were having and I had to pull everything from the oven and finish cooking on the stove top - thank heavens for a Gas stove!
So we couldn't see what we were eating, but it sure tasted great! I do have pictures, but I'm too lazy to upload them!
Nigella's Maple Chicken & Ribs
(Served with sweet potatoes and pickeled red cabbage)
12 pork spare ribs
12 chicken thighs, with skin and bones (we just used chicken)
1 cup apple juice, as sharp as possible (I used apple cider)
4 tablespoons/1/4 cup maple syrup
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 star anise (I only had one so I just used the one)
1 cinnamon stick, halved (I used 2)
6 unpeeled garlic cloves
Put the ribs and chicken pieces in a couple of large freezer bags or into a dish.
Add all the remaining ingredients, squelching everything together well before sealing the bag or covering the dish.
Leave to marinade in the refrigerator overnight or up to 2 days.
Take the dish out of the refrigerator and preheat the oven to 200C/400 degrees F.
Pour the contents of the freezer bag into 1 or 2 large roasting trays (making sure the chicken is skin side up) and place in the preheated oven and cook for about 1 hour and 15 minutes, by which time everything should be sticky and glossed conker-brown.
(Even the leftovers were delicous!)
March 11, 2008
Cheeseburger in Paradise Soup
I found this recipe on my friend pam's list site she keeps of recipes from our cooking club. It's a great resource of everything from everyone.
Well when I saw her recipe for Cheeseburger Paradise Soup I had to try it. I mean, beef, milk, bacon and velveeta, who could resist?
Really the soup isn't that bad for you. We used our 1% milk, low fat beef, and only half of the cheese (and if you could find the reduced fat you can use that).
We had such fun with this - it literally tasted like eating a big loaded cheese burger!
We can't wait for the leftovers!
Notes: We cut this recipe in half for the main ingredients but used the full amount of liquid on the water because it needed it. The half recipe made enough for 2 huge bowls for adam and I for dinner and we have two big tupperware containers in the fridge for later this week.
Ingredients:
6 peeled & cubed potato
1 grated carrot (used two diced instead of grated)
1 chopped onion
1/2 Cup(s) chopped green bell pepper (omitted)
2 Tablespoon(s) chopped and seeded jalapeno pepper (used one whole jalapeno)
3 Cup(s) water
2 Tablespoon(s) plus 2 teaspoons beef bouillon granules (used 2 cubes)
2 Clove(s) minced garlic
1/8 Teaspoon(s) black pepper
2 Pound(s) ground beef
1/2 Pound(s) sliced fresh mushrooms
2 Tablespoon(s) butter (omitted)
5 Cup(s) divided milk
6 Tablespoon(s) flour
16 Ounce(s) package, cubed velveeta cheese
1 for garnish, cooked and crumbled bacon (i cooked four slices of bacon with the beef and then added it to the soup)
Directions: In a soup kettle, combine the 1st 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through.
In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon.
Well when I saw her recipe for Cheeseburger Paradise Soup I had to try it. I mean, beef, milk, bacon and velveeta, who could resist?
Really the soup isn't that bad for you. We used our 1% milk, low fat beef, and only half of the cheese (and if you could find the reduced fat you can use that).
We had such fun with this - it literally tasted like eating a big loaded cheese burger!
We can't wait for the leftovers!
Notes: We cut this recipe in half for the main ingredients but used the full amount of liquid on the water because it needed it. The half recipe made enough for 2 huge bowls for adam and I for dinner and we have two big tupperware containers in the fridge for later this week.
Ingredients:
6 peeled & cubed potato
1 grated carrot (used two diced instead of grated)
1 chopped onion
1/2 Cup(s) chopped green bell pepper (omitted)
2 Tablespoon(s) chopped and seeded jalapeno pepper (used one whole jalapeno)
3 Cup(s) water
2 Tablespoon(s) plus 2 teaspoons beef bouillon granules (used 2 cubes)
2 Clove(s) minced garlic
1/8 Teaspoon(s) black pepper
2 Pound(s) ground beef
1/2 Pound(s) sliced fresh mushrooms
2 Tablespoon(s) butter (omitted)
5 Cup(s) divided milk
6 Tablespoon(s) flour
16 Ounce(s) package, cubed velveeta cheese
1 for garnish, cooked and crumbled bacon (i cooked four slices of bacon with the beef and then added it to the soup)
Directions: In a soup kettle, combine the 1st 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through.
In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon.
March 6, 2008
The Benedicts of All Benedicts
I saw Ellie make this on the FN the other weekend and fell in love. So we tried it this week for dinner and wow! It was an incredible combination of flavors (as stated by my husband!) and so filling and good.
I ended making all of the mushroom caps and we each had two instead of the one the serving calls for - but again it was dinner. I served with some homefries. This is certainly going on our make again list.
It's healthy, light, filling, and delicious!
Grilled Portobello "Benedict"
Ellie Krieger
Recipe from Food Network Website
Changes I made in ()
Ingredients
Cooking spray
4 portobello mushroom caps, about 4 ounces
each 1 tablespoon olive oil
1/4 teaspoon salt, plus more to taste
4 pieces Canadian bacon
8 eggs
2 tablespoons water
Freshly ground black pepper
4 teaspoons store-bought basil pesto
8 fresh basil leaves, cut into ribbons
4 teaspoons freshly grated Parmesan
Preheat grill or grill pan and spray with cooking spray. (I brushed oil on - I can't use spray on my grill pan)
With a spoon, gently scrape out the dark inside of the mushrooms caps, being careful not to break the cap. (never done this before but wow it was great, we're going to do this from now on when we grill mushroom caps - they get so much more tender and sweeter)
Brush both sides of the mushroom caps with oil (I used canola instead of olive) and sprinkle with salt.
Grill the mushrooms over a medium-high heat for about 7 minutes per side, until they are tender and their juices begin to release.
Transfer to a plate, top side down.
On the same grill or grill pan, cook the Canadian bacon over medium-high heat for 30 seconds on each side, until they are warm and grill marks have formed. Place 1 piece of the bacon into each of the mushroom caps. (I put a 1/4 tsp. of the pesto on top of each piece of canadian bacon and spread it around)
Separate the whites of 4 of the eggs into a medium sized bowl, and discard the yolks.
Add the remaining 4 whole eggs to the bowl with the whites, add the water and whisk until combined. (I used 2 full eggs and two whites and some leftover egg beaters in the fridge)
Cook the eggs in a medium-sized nonstick skillet over a medium-low heat, stirring frequently, until the eggs are done, about 3 minutes. Season with salt and pepper to taste.
Spoon 1/4 of the scrambled eggs on top of the Canadian bacon in each the mushroom caps.
Drizzle 1 teaspoon of pesto over each (again I did this on the canadian bacon layer instead) and top with some basil ribbons (we used parsley) and 1 teaspoon of Parmesan (go for the good fresh stuff it was worth the flavor).
Fabulous - 4 thumbs up!
I ended making all of the mushroom caps and we each had two instead of the one the serving calls for - but again it was dinner. I served with some homefries. This is certainly going on our make again list.
It's healthy, light, filling, and delicious!
Grilled Portobello "Benedict"
Ellie Krieger
Recipe from Food Network Website
Changes I made in ()
Ingredients
Cooking spray
4 portobello mushroom caps, about 4 ounces
each 1 tablespoon olive oil
1/4 teaspoon salt, plus more to taste
4 pieces Canadian bacon
8 eggs
2 tablespoons water
Freshly ground black pepper
4 teaspoons store-bought basil pesto
8 fresh basil leaves, cut into ribbons
4 teaspoons freshly grated Parmesan
Preheat grill or grill pan and spray with cooking spray. (I brushed oil on - I can't use spray on my grill pan)
With a spoon, gently scrape out the dark inside of the mushrooms caps, being careful not to break the cap. (never done this before but wow it was great, we're going to do this from now on when we grill mushroom caps - they get so much more tender and sweeter)
Brush both sides of the mushroom caps with oil (I used canola instead of olive) and sprinkle with salt.
Grill the mushrooms over a medium-high heat for about 7 minutes per side, until they are tender and their juices begin to release.
Transfer to a plate, top side down.
On the same grill or grill pan, cook the Canadian bacon over medium-high heat for 30 seconds on each side, until they are warm and grill marks have formed. Place 1 piece of the bacon into each of the mushroom caps. (I put a 1/4 tsp. of the pesto on top of each piece of canadian bacon and spread it around)
Separate the whites of 4 of the eggs into a medium sized bowl, and discard the yolks.
Add the remaining 4 whole eggs to the bowl with the whites, add the water and whisk until combined. (I used 2 full eggs and two whites and some leftover egg beaters in the fridge)
Cook the eggs in a medium-sized nonstick skillet over a medium-low heat, stirring frequently, until the eggs are done, about 3 minutes. Season with salt and pepper to taste.
Spoon 1/4 of the scrambled eggs on top of the Canadian bacon in each the mushroom caps.
Drizzle 1 teaspoon of pesto over each (again I did this on the canadian bacon layer instead) and top with some basil ribbons (we used parsley) and 1 teaspoon of Parmesan (go for the good fresh stuff it was worth the flavor).
Fabulous - 4 thumbs up!
March 5, 2008
Pig = Good Eats
I always like to make a nice dinner on Sunday nights - sometimes one that will provide us with some leftovers for later in the week. This past Sunday I decided to make a pork roast. Now typically I do roasts in the crockpot while I'm at work - or even home 0 it's so easy, just set it and forget it. But this roast just looked so nice I had to do a real roast in the oven.
I didn't really know what to do with it, but wanted something tasty. I found a recipe for French Roast Pork in our ever faithful All New Good Housekeeping Cookbook. I tell ya, this book is one of the most versatile and useful in our collection!
The recipe was very easy, just use the dry rub and roast it. I served with some oven roasted potatoes - since the oven was on anywho, fresh butternut squash from our garden, and peas.
I highly recommend this pork recipe - it's a great mixture of flavors with the cinnamon and nutmeg and thyme. And the house smelled just incredible as well while I was cooking. And the au jus was delicious!
French Roast Pork
The All New Good Housekeeping Cookbook
1 boneless pork loin roast, 2 pounds trimmed
1 tsp. salt
3/4 tsp. dried thyme
1/2 tsp. ground cinnamon
1/2 tsp. black pepper
1/8 tps ground nutmeg
1/8 tsp. ground cloves
1/3 cup dry white wine
2/3 cup chicken broth -I used beef, it was all I had on hand.
1. preheat oven to 350. Pat pork dry with paper towels.
2. In a cup combine all seasonings and use to rub on pork.
3. Place roast on rack in small roasting pan. Roast until meat reaches internal temperature of 155 degrees - about 1 hour (this was about 75 minutes for us). Remove at 155 and let rest to 160 degrees.
4. When roast is done, tranfer to warm platter and let stand. Meanwhile, add wine to roasting pan and heat to boiling over high heat, stirring until browned bits are loosened from bottom of pan. Add broth and heat to boiling; boil for 2 minutes. Remove from heat and skim and sicard fat. Serve juices with the roast
I didn't really know what to do with it, but wanted something tasty. I found a recipe for French Roast Pork in our ever faithful All New Good Housekeeping Cookbook. I tell ya, this book is one of the most versatile and useful in our collection!
The recipe was very easy, just use the dry rub and roast it. I served with some oven roasted potatoes - since the oven was on anywho, fresh butternut squash from our garden, and peas.
I highly recommend this pork recipe - it's a great mixture of flavors with the cinnamon and nutmeg and thyme. And the house smelled just incredible as well while I was cooking. And the au jus was delicious!
French Roast Pork
The All New Good Housekeeping Cookbook
1 boneless pork loin roast, 2 pounds trimmed
1 tsp. salt
3/4 tsp. dried thyme
1/2 tsp. ground cinnamon
1/2 tsp. black pepper
1/8 tps ground nutmeg
1/8 tsp. ground cloves
1/3 cup dry white wine
2/3 cup chicken broth -I used beef, it was all I had on hand.
1. preheat oven to 350. Pat pork dry with paper towels.
2. In a cup combine all seasonings and use to rub on pork.
3. Place roast on rack in small roasting pan. Roast until meat reaches internal temperature of 155 degrees - about 1 hour (this was about 75 minutes for us). Remove at 155 and let rest to 160 degrees.
4. When roast is done, tranfer to warm platter and let stand. Meanwhile, add wine to roasting pan and heat to boiling over high heat, stirring until browned bits are loosened from bottom of pan. Add broth and heat to boiling; boil for 2 minutes. Remove from heat and skim and sicard fat. Serve juices with the roast
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