Week 9 - Honey-Mustart Pork Roast

Not much beats the smell of a roast cooking away all day in your house while you are working on a project. Today was spent finishing the flooring the bathroom and I knew I was not going to want to cook later in the day. The answer to this problem... The crockpot. I was able to prepare the roast while I still had energy this morning and let it cook all day long. The aromas wetted my appetite as we finished our flooring project (Yea, we are all done with the floor now.. But what's next??)

 
I have made a few roasts in my life, mostly beef though. My pork roast have amounted to not much more than pouring in a bottle of my favortie BBQ sauce for pulled pork sandwiches.  Today’s roast, Honey-Mustard Pork, required just a little more preparation, but still not enough to really be a fuss.

 
Ingredients:

·         1 onion, chopped

·         4 cloves garlic, minced

·         1/4 cup honey

·         1/4 Dijon mustard

·         1 tsp. salt

·         1/4 tsp. pepper

·         1 (3 lb.) rolled boneless pork roast

·         1/4 cup chicken broth

·         1 Tbsp. cornstarch

·         1/4 cup water

Directions

1.      Place onions and garlic in crockpot..

2.      Season pork roast with salt and pepper,

3.      Mix honey and mustard together and spread over both sides of pork roast

4.      Put roast on top of onions and garlic

5.      Add chicken broth.

6.      Cook on low for 7-8 hours.

7.      Remove roast and cover with foil to keep warm while making sauce.

8.       Combine cornstarch and water in a saucepan and blend with wire whisk.

9.       Add juices and cooked onions and garlic from crockpot to saucepan and cook over medium heat until mixture boils and thickens, stirring frequently.

 
The honey mustard gave the roast a great flavor. The long cook time did not dampen the flavor as must as I thought it would, which made me happy I served the roast with mashed potatoes and cornbread stuffing

 

Until next time COOK ON!

 

 

Week 8- Chicken Sausage. Pepper and Tomatoes

It has been a bust 2 weeks at the old homestead.  We have been putting in a new floor in our family room, and I have gotten behind on my weekly entry.  That does not mean that I have been slacking. Week’s 8 new dinner was Chicken Sausage. Pepper and Tomatoes served over fettuccine. I have never had chicken sausage before, so I went with a trusted brand; Johnsville, Chicken and Apple (pre-cooked sausage).

 

I was very happy with the results.  The grated parmesan cheese gave it a nice flavor.  I really enjoyed having the pasta without the traditional red sauce. It felt like a lot lighter dish tis way.

 

Ingredients

1 pkg. (12 oz.) chicken sausage links, cut diagonally into 1/2-inch-thick slices

3 bell peppers (assorted colors), chopped

3 tomatoes, chopped

1/4 cup KRAFT Grated Parmesan Cheese,

1/2 lb. feticunni., uncooked

 

 

Directions

1.      Cook sausage in non-stick pan on medium-high heat until almost cooked through (or heated up if using precooked), then add peppers. Continue to cook peppers until desired crispness.

2.      Mix in tomaotes and cook over low heat until tomatoes have softened.

3.      Add in Parmesan cheese.

4.      Serve over feticunni.

 

 

Until next time COOK ON!

Caio Baby

Italian Chicken-Zucchini Skillet

 

Nothing in my new recipe list sounded good this week, so it was back out into the web I went looking for this week’s new dinner.  It is easy to get lost out there with the plethora of food webpages out there.  The problem is not too little information, but in fact too much. On the Hunt’s website I found a good sounding recipe for Italian Chicken-Zucchini Skillet (http://www.hunts.com/recipes/recipe-print?recipeId=5625). It only took a few ingredients, and was simple to cook.  Sounded great to me.

 

Ingredients

■ 1- 2 cups dry orzo pasta, uncooked

■ 1 pound boneless skinless chicken breasts, cut into bite-size

pieces

■ 1 pkg (16 oz each) frozen bell pepper and onion strips

■ 2 cups sliced zucchini

■ 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic

and Oregano, drained

■ 1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and

Oregano

■ 1/4 cup shredded Parmesan cheese

 

Directions

1. Cook chicken in skillet until no longer pink.

2.  Add in peppers, and zucchini.  Cook for 10 minutes to soften veggies.

3.  Stir in diced tomatoes and tomato sauce.  Cover and cook until veggies are at desired softness.

4. Serve over Orzo pasta (cook according to directions on packaging).

5.  Top with fresh Parmesan cheese (not powdered).

 

 
I was happy with the way the recipe turned out.  This was the first time I had ever had Orzo, and I really liked it.  The Mrs. And I were brain storming on what other dishes we could serve it up with, and I think we found a few others.  Total prep and cook time as 45 minutes or so.  So far no bad new dinners.  Let’s hope this streak keep on. 

 

Until next time COOK ON!

 

 

Super Bowl Sunday

What is more traditional on Super Bowl Sunday than pizza?  With everyone ordering from the pizza chains, I did not want to have to wait for mine to be delivered.  So tonight it was going to be “home-made” Stromboli.  With making our own at home everyone can get what they want on/in it.  The recipe called for premade refrigerated dough, which was fine with me, as it made life much simpler. However, it almost was not to be.
 
When we opened the trunk on the X-Terra to take the groceries out yesterday, both packs of dough came rolling out and broke open on the ground.  I thought no big deal at the time as I put them in a Zip-lock for the night.  I thought I could just roll the dough out today.  Well when I tried to roll out the dough tonight, it would not roll out like I wanted. SO I had to make a quick run to Wal-Mart for a few more rolls. I made sure not to drop this batch once home.
 
For me if was roasted green chilies, pineapple, cream cheese, mozzarella cheese and sauce.  The Mrs. went with just pineapple, cheese and sauce. They ended up being more like calzones than Stromboli, due to the fact that I did not get a good roll up on them.  It was easier just to pull the dough over the toppings.  Either way, they were darn good. Brushed the tops with egg whites and water before baking for a nice brown crust.
 
Unfortunately the game was not as good as tonight’s dinner.  The Ravens won!  I am still mad about the whole Cleveland Brown’s issue from way to long ago.  I can’t ever root for the miserable Ravens.
 
Until next time – COOK ON!

Breaded, Mango Salsa Chicken

Tonight’s dinner started off with the main course, pan fried breaded, mango salsa chicken.  That was easy to come up with, however the big question was what to serve with it.  When I think of mango salsa, my mind automatically meanders over to cilantro-line rice; once of my favorite side dishes with Mexican food.  While relaxing, before diving into cooking dinner tonight, my mind wander to some zucchini fritters that my wife made this past summer.  Since I had picked up a couple zucchini for later this week, I decided to search for a recipie to make these.

 

Having never had much luck having with pan frying breaded chicken I headed to the Internet and for some tips. What I found:  cook on medium heat flipping often until the juices come out clear.  I understand the medium heat and flipping often, but was not sure about the clear juice.  IN the past I think I have tried to fry them on much too high of heat.  After the first couple of flippings I press them with a spatula; white juices…. So that is what they mean.  Got it! Success!  The breast turned out tender and juicy.

 

Searching Youtube!  For zucchini fritters recipe I came upon the BBQMyWay channel and I great recipe (http://www.youtube.com/watch?v=3QQe9tFuQlU).. Check out the short video, to see cooking directions.  I found it to be very easy and tasty.

 

Salsa Ingredients:

1/2 red onion, finely diced

1 bunch cilantro, finely chopped

1/2 green bell pepper, minced

1 fresh plabano, seeded and chopped

1 Roma tomato, dices

½ lime

 

Mix all ingredients then squeeze lime half over the salsa and mix again.  Use as a garnish over the chicken.

 

Breaded Chicken

4 small chicken breasts (use meat hammer to pound to even, thin thickness)

1 egg

¼ cup bread crumbs

Chili powder to taste.

 

Mix beaten egg and milk together.  Dip breast into mixture then into bread crumb/chili powder breading.  Heat fry pan to medium then add 2 tablespoons of olive oil.  Place breast in oil.  Cook 3 – 4 minutes ,then flip.  Afterwards flip every 2 minutes, until juices run clear when breast are pressed with spatula.

 

Until next week COOK ON!

 

Smoky Mountain Chicken

Winner! Winner! Chicken Dinner! And this week’s new recipe was a winner.  But then again, how can you go wrong when ham, BBQ sauce and melted cheese are involved.  I thought this recipe sounded good, but I was really surprised by the finished product.  The BBQ sauce blends wonderfully with the ham and melted cheese. 
 

 Ingredients:

·         4 skinless, boneless chicken breasts

·         Black pepper to taste

·         1 teaspoon garlic powder

·         1 teaspoon Italian-style seasoning

·         1 (18 ounce) bottle barbecue sauce

·         4 slices black forest ham

·         4 slices Provolone cheese

·         1/4 cup chopped tomatoes

 

Directions:

·         Place chicken breast in a lightly oiled baking dish.

·         Season chicken with black pepper, garlic and Italian seasoning to taste.

·         Bake 25 -30 minutes until chicken is cooked through.

·         Spoon BBQ sauce over chicken breasts.

·         Layer ham and cheese over chicken

·         Return to oven and cook 5 minutes until cheese melts

 

I sautéed up some zucchini and yellow squash sprinkled with parmesan cheese as a side. This is one recipe that will be making a repeat appearance.  Until next time Cook On!

Pine Apple Pork Chops

This was a tough week for me to create a menu.  My new recipe was easy, Pineapple Pork Chops.  However, besides this nothing sounded good to me.  I am tired of all my regular menu items.  It took me 3 separate sittings to come up with the menu, and I am still one dinner short.  I guess we will have to eat out that night.

 

Ingredients:

• Pork Loin Chops – no bone, thin cut

• 1/4 cup reduce-sodium soy sauce

• 1 ½ Tbsp brown sugar1 tsp minced ginger  

• ½ tsp crushed red pepper flakes

• 1 can (8 oz) crushed pineapple, partially drained

 Preheat the oven to 400 degrees. Place pork loins into greased (cooking spray) dish. Mix remaining ingredients in bowl, then pour over top of chops.  Cook for 25 – 30 minutes. Nice and easy.

 

Overall the dinner came out well. The chops were a little tougher than I would have liked.  Perhaps pound then a little first next time, or cook at a lower temperature. 

 Served Rice-a-Roni herb and butter?? rice and baked apples as a side.  The apples went well with the pineapple.  Week 3 and still going strong. 

 

Check back next week to see what’s for dinner. Until then Cook On!