Pork Loin Roast with Blackberry_Gorgonzola Sauce

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
salt
pepper

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.

Chicken Lime and Curry

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.

Apple dumpling

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.

Apple Dumplings

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
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.

Pork Chops with apples and Cabbage

Baked Pork Chops and Apples
SERVES 6
2 Tablespoons butter
6 Pork chops
4 Apples
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
Salt
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.

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.