Apricot_Rosemary Glazed Pork

The recipe is courtesy of Betty Crocker.

2¼ hours 10 min prep SERVES 10
3 lbs pork loin roast
1 teaspoon salt
1/4 teaspoon pepper
1 cup apricot preserves
1/4 cup dry sherry or cooking sherry or apple juice
2 teaspoons dried rosemary leaves, crumbled
2 cloves garlic, finely chopped

Preheat oven to 350 degrees.
Remove any excess fat from the roast.
Place roast in a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spary.
Sprinkle with salt and pepper.
In a small saucepan, heat the preserves, sherry, rosemary and garlic over medium heat, stirring frequently.
When thickened, spoon 1/4 cup mixture onto pork reserving remainder.
Insert meat thermometer so tip is in center of thickest part of pork.
Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until the therometer reads 155 degrees.
Cover pork with foil and allow to stand 15 to 20 minutes or until thermometer reads 160 degrees.
Cut roast into slices.
Heat the reserved apricot mixture and serve with roast.

This was very good so good in fact; that we forgot to take a picture after we took it out the oven, the smell while cooking was to die for. We were a little leery as we are not great fans of apricots but thought we would give it a try and boy are we glad we did. We used apple juice instead of the cooking sherry. This was a great way to cook a pork loin roast, we will make again, and next time take a picture. Try this one it was very tasty.

Blackberry-Glazed Pork chops

Well the weather is a little cool again but it makes for being in the kitchen a lot better. Saturday we had a pear salad, roasted potatoes and a blackberry-glazed pork chop. The glaze made a good bit and we did not want it to go to waste so the next night we got some country ribs and cooked them out on the grill. We were surprised that the flavor was not as strong on the ribs as on the chops the night before.We are not sure what we did wrong but they still tasted good. We may try this again on the grill with chicken or something else.
Blackberry Glaze
1 tsp butter
4 boneless pork chops ¾ to 1 ¼ thick
½ cup blackberry jam
1/3 cup blackberry or balsamic vinegar (we used the vinegar)
¼ cup Dijon mustard
1 tsp grated orange peel
1 ½ tsp chopped fresh thyme leaves(we did not have fresh so we used dry)

Heat butter in large skillet on med high heat. Cook chops on both sides about 5 to 7 minutes or till browned.
Mix remaining ingredients; add to skillet, simmer uncovered, until sauce is reduced to a glaze consistency and chops are tender about 5 to 8 min. Turn chops frequently.

Baked Apples and Cream

The last few days have been unseasonably warm here, we feel for every one up north with all the cold weather and snow. Nevertheless, we have been thinking of ice cream already, with temps in the 80’s its hard not to. We had some granny smith apples we needed to cook so I found this one-called apples and cream of course at the zarr. Of course my hubby wanted some ice cream to go with it.
This was very easy to make.
3-4 granny smith (we might try with Fuji next time) cut and peeled in 1/8 slices
About ¼ to ½ cup sugar(depends on size of apples)
Generous amount of cinnamon
Place in baking dish and dot with butter.
Bake in microwave on high for around 10 min till a fork inserts easily
Set aside
In sauce pan add
1 ½ tablespoon flour
¼ cup sugar
½ cup milk
Bring to a boil stirring constantly over a medium heat
The sauce will thicken, remove from heat and add
1 teaspoon vanilla
Pour over apples and sprinkle with cinnamon and you can add nutmeg if you like
We add it to ice cream.

Cabbage Beef Soup

This a a good one from Family Oven
We did kick it up with some ped pepper flakes.

/2 large onion, chopped
4 beef bouillon cubes
24 ounces tomato sauce
2 tablespoons vegetable oil
1 1/2 teaspoons ground cumin
1 teaspoon salt 1 teaspoon salt
1 pound ground beef
2 (16 ounce) cans red kidney beans, drained
2 cups water 2 cups water
1 teaspoon pepper 1 teaspoon pepper
5 cups chopped cabbage

Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
Cook on high setting for 4 hours, or on low setting for 6 to 8 hours.

New Years Black eyed Peas

We placeed this over rice and did add some red pepper flakes and garlic and a little Zaterans as we like it spicy.

from All recipes by dicentra
2¼ hours 10 min prep

#1 lb dried black-eyed peas
2 cups chopped cooked ham
salt and pepper to taste
1 pinch garlic powder
2 onions, diced
1 (14 1/2 ounce) can whole tomatoes


Place black-eyed peas in 8 quart pot. Add enough water to fill pot 3/4 full.
Stir in ham and diced onions, and season with salt, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied.
Add tomatoes to pot. Bring all ingredients to boil.
Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.

Thai Shrimp Chili Soup

This is a dish we fixed just before New Years. We will fix this one again.




35 min 15 min prep

#14 ounces light coconut milk
1 1/2 tablespoons chopped fresh ginger
2-3 teaspoons chili paste with garlic
1 1/2-2 lbs uncooked shrimp, peeled (medium-size)
2 tablespoons all-purpose flour
3 tablespoons low sodium soy sauce
14 1/2 ounces diced tomatoes, undrained (I use ones with green chilies)
1/2 cup sliced green onions
2 tablespoons fresh lime juice
1/2 teaspoon brown sugar
1 1/2 cups fresh mushrooms, sliced (I use a mix of crimini and oyster)
chopped cilantro (for garnish, optional)


Combine coconut milk, ginger and chili paste in a saucepan and bring to a boil. Add shrimp, reduce heat, and simmer for 3 minutes, or until shrimp is cooked through. Remove shrimp with a slotted spoon.
Combine flour and soy sauce in a small bowl, and stir with a whisk, then add to coconut milk in saucepan.
Add tomatoes, green onion, lime juice and sugar, then bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes until mixture thickens slightly, stirring occasionally.
Stir in mushrooms and cook for 2 minutes.
Return the shrimp to the pan and cook until thoroughly heated.
Serve sprinkled with cilantro, if desired.


We did not change anything and the first bite was wow but our taste buds adjusted and it must have some drug in as we could not stop and the heat and fire seemed to get better or our buds were burnt.LOL

Baked Havarti

This was very good and so easy.
by dojemi
10 servings
35 min 20 min prep
Change to: servings US Metric
#20
slices havarti cheese
1 (8
ounce) can refrigerated crescent dinner rolls
2
granny smith apples
<>
Place 1/2 the rolls on a cookie sheet and forming a rectangle shape.
Place 2 layers of cheese on top of the rectangle.
Make a rectangle out of the remaining rolls and layer on top of the cheese.
Seal the edges together.
Bake @ 350 degrees for 10-15 minutes or until golden brown.
Serve with sliced granny smith apples.

Mahogany Beef Stew

The two recepies I have posted are some we made before Christmas and I am just now getting around to posting them here. We went to my parents house in Birmingham for Christmas and my sister put on the best Christma dinner, I feel bad not having a picture as she really out did herself. We had Turkey and dressing. Broccoli casserole, sweet potato casserole, deviled eggs and a fruit salad. Ginger made and cherry cheesecake and mother had a carmel cake and lemon filling with divenity icing white cake Yum Yum.

Mahogany Beef Stew Recipe
by evelyn/athens
6 servings
2 hours 15 min prep
4 tablespoons olive oil
3 1/2 lbs boneless beef chuck roast, trimmed,cut into 2 1/2 inch pieces
4 cups chopped onions
2 cups good-quality red wine
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon thyme
1/2 cup hoisin sauce (this is the critical ingredient - don't leave it out!)
2 bay leaves
1 clove garlic, minced
To Finish
1 lb slender carrots, peeled,cut diagonally into 1 inch lengths
1 tablespoon cornstarch, mixed with
1 tablespoon water
2 tablespoons chopped fresh parsley
Heat 2 tablespoons olive oil in heavy large pot over high heat.
Sprinkle meat with salt and pepper.
Add meat to pot; sauté until brown on all sides, about 10 minutes.
Push meat to sides of pot.
Reduce heat to medium; add 2 tablespoons oil to pot.
Add onions; sauté until golden brown, about 15 minutes.
Mix meat into onions.
Add 1 cup wine, tomatoes with juices, garlic, herbs, hoisin sauce, and bay leaves.
Bring to boil.
Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally.
Add carrots and 1 cup wine.
Cover; simmer 30 minutes, stirring occasionally.
Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes.
Discard bay leaves.
Season stew with salt and pepper.
(Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.) Transfer stew to large bowl.
Sprinkle with parsley and serve.
Excellent with buttered egg noodles. ( We put on noodles the first night but the second night we place over rice and was much better!!!!!)

Lime Soup with Chicken

Boy was this good and spicy. Again thanks to recipezaar for having such good recipes. We did not have any avocado but this was better the next day.

by Sandi (From CA)

10 servings
40 min 20 min prep

2 tablespoons olive oil
1 medium green pepper, seeded, diced medium (about 1/2 lb, 1 1/2 cups)
1 small red onion, peeled and chopped (about 1/4 lb, 3/4 cup)
1 large garlic clove, peeled and finely chopped
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/4 teaspoon oregano leaves, crushed
1/8 teaspoon ground cinnamon
1 pinch ground cloves
3 medium plum tomatoes, peeled, seeded, diced medium (about 1 lb total) (we used a can of crushed tomatoes)
4 (14 ounce) cans reduced-sodium chicken broth
1 lime, sliced, plus
2 limes, juice of (2-4 Tbsp)
1/2 cup fresh cilantro, chopped
3 cups shredded cooked chicken or cooked turkey
1 avocado, peeled, diced medium
cilantro (to garnish)
Heat oil in large stockpot over medium-high, until oil faintly smokes. Add pepper and onion. Cook, stirring occasionally until soft but not brown, 3-4 minute.
Add garlic, cook, stirring 1 minute Add salt, cumin, oregano, cinnamon and cloves; cook, stirring 1 minute Add tomatoes, stock, sliced lime and cilantro; simmer 10 minute.
Add juice of 2 limes to soup. Add chicken. Season to taste with salt and pepper. Bring back to simmer.
Ladle into warmed bowls. Garnish with avocado and cilantro.

Fruit Cake Cookies

I am trying to find the right fruitcake cookie. Will and I made this one the other night and they were ok. I think we chopped up the fruit too much and we could not taste it very much. The cookie itself was soft the way I like it (I do not like crunchy cookies I like them chewy). I think we will give another try with the candied fruit a little larger

Apple Bacon Tomato Soup

Today is a really cold day here and we are trying a new soup. O my this was sooooooooooooo good!!!!!! So good in fact it could be on any menue. I thought of the soup N that was on Sienfield years ago. Hubby and I really liked this and it was so much better the next day and with the french country bread he brought home. Yummmmmmmmmm!!!!!!!

Apple Bacon Tomato Soup

Prep Time: 15 MinutesCook Time: 30 Minutes
Ready In: 45 MinutesYields: 8 servings
Top with mozzarella cheese, and serve with Italian or French bread."

INGREDIENTS:
5 slices bacon we used 8
1 tablespoon olive oil
1/2 white onion, chopped we used one small
2 teaspoons garlic, minced
2 cups beef stock we used 3
1 (15.5 ounce) can pinto beans we used 3
1 (14.5 ounce) can Italian-style
stewed tomatoes
2 stalks celery, chopped
1 bay leaf
1 medium apple, thinly sliced
1/2 cup red wine we used 1 cup
salt and pepper to taste
DIRECTIONS:
1.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
2.
Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic and celery 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
3.
In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
4.
Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.

Sweet potato bread

Made this Sat but just posting now. This was my second time to fix. The first time we cooked a sweet potato and the second time we used can of sweet potato. Both were good but I think the first time was better than the can but that is just me, every one else liked can version just fine.

1/4 teaspoon salt 1/4 teaspoon salt
1/3 cup water 1/3 cup water
1/2 cup chopped pecans 1/2 cup chopped pecans
1 cup cooked and mashed sweet potatoes 1 cup cooked and mashed sweet potatoes
1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
2 eggs 2 eggs
1 3/4 cups sifted all-purpose flour 1 3/4 cups sifted all-purpose flour
1 teaspoon baking soda 1 teaspoon baking soda
1/2 cup vegetable oil 1/2 cup vegetable oil
1 1/2 cups white sugar 1 1/2 cups white sugar
Instructions
Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

Tortilla Soup

MMMMM a cold wind is blowing and the temp is droping. Time to try a new soup

Tortilla Soup
4 boneless chicken breast halves, cooked and shredded
2 (14.5 ounce) cans chicken broth
1 (4 ounce) can diced green chiles
1 (10 ounce) can diced tomatoes with green chile peppers
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
4 (10 inch) flour tortillas
1 tablespoon olive oil
DIRECTIONS
Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.

I changed this a little and added a little celery, a can of cream of corn and black beans. I also just used regular corn chips. This was a very tasty soup with lots of flavor it should be even better tomarrow.

Black Beans and sweet potatoes

Hello this is Will's other half Genie. I also cook here is one I made with a few adjustments

2 teaspoons oil
1 onion, chopped
2 garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
2 (14 ounce) cans black beans, rinsed and drained
1 (14 ounce) can diced tomatoes
1 teaspoon salt
1/4 teaspoon pepper
6 cups chicken broth
2 sweet potatoes, peeled and chopped
1 cup corn kernels
sour cream (optional)
lime wedges (optional)

Heat oil in a skillet and saute onion and garlic in oil until soft.
Add all ingredients to crockpot and cook on LOW for 8 hours or until sweet potatoes are tender.
Serve hot with sour cream and lime if desired.

I cooked this on the stove for about 4 hours.
I added some celery and 4 chicken tenders it just cried out for some chicken. Could have used more.

At first I thought there was to much cumin but when we added the sour cream and lime it did not seem to be to much. This is a keeper.

SPINACH AND ARTICHOKES: by Will Martin

This is one of our favorite recipes.

10 oz. Box of frozen spinach
pack of cream cheese
1 tablespoon of butter
1 small onion, chopped
1 small jar of marinated artichokes, drain and chopped
1 teaspoon of chopped garlic
1 cup of Parmesan cheese
¼-cup heavy cream

To Taste
Salt
Pepper
Greek season
Parsley
Basil
Red pepper, White pepper

To double dish use two boxes of spinach and two jar of artichokes and 2 cups of Parmesan cheese. Not the cream cheese or seasons.

Pre heat oven to 350 degrees
In a pan, cook spinach according to directions on box. Pour in to a collinear and drain well. Squeezes out as much liquid as possible.

In same pan melt butter and cook onion a little, then add artichokes and garlic and cook a little.
Add cooked spinach and heat up.

Turn off the heat and add cut up cream cheese and ¾ of Parmesan cheese and heave cream, blend well.
Add seasons to taste.

Pour in to an ovenproof dish and sprinkle the rest of the Parmesan cheese on top. Cover and bake for 15 to 20 minuets, until hot and bubbly.

This is good to put in Little Mushrooms or Portabella Mushrooms add some Mozzarella cheese and bake for 15 to 20 minuets at 350.