Tuesday, April 29, 2008
Yum Yum! We even belive it or not had a few wild blackberrys growing on our back fence that were ripe that we added. Spouse thought that the cheese was a little strong but I liked it and did add when served.
We had a smaller roast about 2 1/2 lb aso we cut back on the cheese and blackberry preserves by about 1/2.
4 lb pork loin roast
1 12 oz. jar rasberry (we used blackberry preserves)
1 tbsp honey
1/2 lb gorgonzola cheese, crumbled
1/2 cup pecans
preheat oven to 325
season pork with salt and pepper
cook on roasting rack in shallow baken pan uncovered for approximately 2 hours.
toast pecans in a skillet till they began to darken then set aside.
In same skillet mix blackberry preserves with honey and black pepper to taste.
Stiring often, heat till it reaches a boil, then reduce heat and simmer for a couple minutes.
Add 1/2 pecans chopped and 1/2 cheese to sauce.
After two hours remove roast and spoon half of the blackberry sauce over the roast.
Return to oven and cook approximately 30 more minutes.
When done remove from oven and let sit for 15 minutes befor slicing.
Garnish each portion with more of the blackberry sauce and crumbled cheese and toasted pecans.
6 chicken thighs
3 tablespoons flour
1 tabelspoon pepper
2 tablespoons oil
1 small red onion or 1/2 large
2 cloves garlic
1/2 to cup chicken stock
1 to 2 taplespoons curry or to your tast
3 dashes hot pepper sauce
1 lime (juice and zest)
1/4 cup frest cilantro
1/3 cup sour cream
dash of cayenne or pepper flakes
combine flour and pepper and dredge thighs in mixture(can add cayenne or ppper flakes)
Brown chicken in oil and remove to plate
Add onion, garlic and rest of flour and saute
Add broth, curry and pepper sauce and stir to blend, simmer for 2 minutes then bring to boil.
Add chicken, lime juice and zest. Cook till chicken is done.
Add sour cream and cilantro just befor serving.
This was very good and we served over rice.
Wednesday, April 16, 2008
Warning!! for those watching your weight do not attempt this it is dangerous to your health. Because it is sooooooooooo good. Of course everything goes better with ice cream. Honey did you say we were going to start a diet next week????? We would like to thank Pioneer Woman http://thepioneerwoman.com/cooking/ for this one.
2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
1 small can Mountain Dew -I used half of a 20 oz bottle
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
Wednesday, April 2, 2008
Baked Pork Chops and Apples
2 Tablespoons butter
6 Pork chops
1/4 Cup brown sugar
1/2 Teaspoon cinnamon
Peel, core, and slice the apples.
Preheat the oven to 350 degrees.
Melt the butter in a skillet.
Brown the pork chops on both sides in the butter.
Grease (or spray) a large baking dish.
Put the apple slices in the bottom of the dish.
Mix the brown sugar and cinnamon.
Sprinkle the cinnamon and sugar over the apples.
Place the pork chops on top of the apples.
Cover with foil and bake for 1 and 1/2 hours.
Cabbage and Brown Sugar
SERVES 6 -8
2 Tablespoons butter or margarine
1 Tablespoon canola oil
8 Cups shredded green cabbage (about 1 normal-sized head)
1 Tablespoon packed brown sugar
3-4 Garlic cloves, minced (I use 4)
1 Tablespoon red wine vinegar
Fresh ground black pepper
In a large skillet, heat butter and oil over medium heat; add cabbage, garlic and brown sugar to pan.
Sauté until the cabbage is limp, about 5 minutes or so.
Reduce heat to medium-low and stir in vinegar.
Cook, stirring very often, for approximately 20 minutes; taste and if cabbage is too crunchy for you, continue to cook for a few more minutes.
Add salt, pepper to taste, and serve.
This was very yummy the apples we used were granny smith and we served over rice. With half of a Cabbage we cut this in half and tried it. It may have been a little much with both dishes made with brown sugar but both were good. Both found on recipe zaar.