Cauliflower and Salmon

We have posted the salmon I think at least it is just lemon juice salt and pepper a little ginger and teriyaki sauce in a plastic bag and put fish in and place in frig. till ready to cook about 2 hrs. Then place in skillet and cook till flaky. And the potatoers are crash potatoes we featured them before on 6/26/08.
We love cauliflower so this was a real easy one to do and you can use what ever spices you like.
1/2 large head of cauliflower
2 Tablespoon olive oil
pinch or two of sea salt
1 clove garlic
1 small bunch chives chopped
zest of one lemon
grated Parmesan and we added some crushed red pepper
Cut cauliflower in tiny pieces about the size of a grape
Heat olive oil and salt in large skillet over med high heat
When hot add cauliflower and stir until florets are coated.
Cook till pieces are golden brown about 6 minutes, remove from heat and stir in chives, lemon zest, and place Parmesan cheese and pinch of sat and serve immediately.

Pork Loin roast, carrots and potatoes

We bought a whole pork loin as they are pretty cheep compared to a beef roast and cut it up into 3 pieced to freeze one we smoked in the smoker and this one we cooked in the crock pot. I guess I can say I liked this a lot more than the better half she just likes beef roast better.Don't get me wrong it was really good she can just be picky sometimes. We served the veggies over some rice and cooked some butter peas.

This made a lot it will feed 4 to six we but up some in the freezer for a rainy day.

About 2 lb pork loin

3 cloves garlic sliced

salt and pepper to taste

2 tablespoons olive oil and butter

1/4 cup creole or Dijon mustard we used creole

2 onions chopped

1 to 2 stalk celery

1/4 cup bell pepper

1 cup beef bouillon

one bag baby carrots

as much as you want depends on size.... we used about 8 to 10 cut in chunks.

Cut slits in roast and insert garlic all around roast.

Melt butter and live oil in heavy skillet and salt and pepper the roast and sear on all sides.

Remove and rub the mustard on all sides. ( did side to face on bottom and when placed in crock pot I did the top.)

Place 1/2 f the potatoes and carrots in bottom of crock pot and place roast on top.

In same skillet brown onions,celery,bell pepper about 5 minutes. Place over roast along with rest of potatoes and carrots.

Back to the skillet again and add 1/2 cup beef bouillon and scrape up bits from bottom, then pour over roast along with the rest of the bouillon. Cook on low for 6 hours If home turn roast and stir.

Lemon Butter Parmesan Potatoes

This was eaten over two nights the first night we had with pork chops. I think the taste was better the first night as the meat the second night overpowered it. I also think it would go good with a fish dish.

This makes a lot so I would cut in half for just two.

We used russet potatoes

3lbs potatoes

1 cup chicken broth

2 Tablespoons fresh lemon juice

1/4 cup butter melted....... sorry no substitutes

1 teaspoon oregano or to taste

1 Tablespoon fresh minced garlic

salt and pepper to taste

1/2 3/4 grated Parmesan cheese

chopped parsley ...... we used cilantro

pre heat oven to 375

butter a shallow baking dish large enough to hold potatoes

peel and cut potatoes into wedges ) we would cut them smaller next time we had to cook longer)

In a bowl add broth,lemon juice,butter,oregano,salt and pepper and minced garlic mix well.

Pour over potatoes and stir to coat.

Cover with foil and bake for 40 minutes.

Uncover and turn potatoes sprinkle with cheese and return uncovered and bake another 29 to 30 minutes or till done. Sprinkle with parsley and serve.