Monday, December 10, 2018

Herb Roasted Pork Loin with Parsley Shallot Sauce

2 garlic cloves, minced (1 tablespoon)

½ teaspoon salt

2 teaspoons olive oil

1 tablespoon finely chopped fresh sage leaves, or 1 teaspoon dried sage

1 tablespoon finely chopped fresh rosemary leaves, or 1 teaspoon dried rosemary

1 tablespoon finely chopped fresh thyme leaves, or 1 teaspoon dried thyme

½ teaspoon freshly ground pepper

1 (2 ½ pound) center cut boneless pork loin, trimmed of all visible fat

½ cup parsley shallot sauce, recipe follows

Sauce:
1 ½ cups lightly packed flat-leaf parsley leaves

2 tablespoons coarsely chopped shallot

3 tablespoons Dijon mustard

2 tablespoons extra virigin olive oil

2 tablespoons water

2 teaspoons fresh lemon juice

¼ teaspoon salt

  1. Preheat the oven to 350*
  2. Mash the garlic and salt together with a fork until it forms a coarse paste.
  3. Transfer to a small bowl, stir in the oil, fresh herbs, and freshly ground pepper.
  4. Rub the garlic-herb paste all over the pork. Put the pork in a roasting pan and roat for 1 ¼ hours or until the internal temperature reach 155*.
  5. Transfer the roast to a carving board and let rest for 15 minutes.
  6. Carve the pork into slices and serve the sauce. 

Friday, September 21, 2018

Penne all’amatriciana

Time: 30 minutes

8 oz. penne pasta

4 oz. pancetta or good-quality bacon, cubed

1 cup chopped onion

1 tbsp minced garlic

1 large can diced tomatoes

1 tsp each kosher salt, freshly ground pepper, and red chile flakes

¼ grated Parmesan cheese
  1. Cook pasta according to package directions; drain and set aside.
  2. Cook pancetta in a large frying pan over medium-high heat until partly translucent. Spoon off most of the drippings/
  3. Add onion and garlic; cook, stirring often, until browned.
  4. Add remaining ingredients except Parmesan and cook over high heat until juices have reduced by half, about 10 minutes.
  5. Add pasta, stir to coat, and transfer to a bowl. Sprinkle with Parmesan

Tuesday, August 28, 2018

Chopped Parmesan Salad

Salad:
½ head iceberg lettuce, chopped into medium pieces

1 small head romaine lettuce, chopped

¼ pound Italian salami, finely diced

¼ pound mozzarella cheese, finely chopped

1 cup garbanzo beans (chick peas), drained, rinsed, and chopped

Dressing:
5 tablespoons vegetable oil

2 tablespoons white wine vinegar

1 teaspoon dry mustard

1 teaspoon salt, ½ teaspoon pepper

½ cup grated Parmesan cheese
  1. Combine all salad ingredients in a bowl.
  2. Pour Parmesan dressing over salad and toss, coating ingredients completely. Serve immediately.
  3. Combine all dressing ingredients in a jar with tight fitting lid and shake well.

** You can add additional items like olives, chopped pepperoncinis (banana peppers) or sun dried tomatoes. 

Tuesday, July 3, 2018

Cream Cheese Tarts

3 (8 oz.) package cream cheese

5 eggs

1 cup sugar

1 ½ teaspoon vanilla

2 cups sour cream

½ cup sugar + ½ teaspoon vanilla

Red jelly or cherry pie filling

  1. Cream together cream cheese and sugar
  2. Beat in eggs and vanilla
  3. Fill 24 paper muffin cups.
  4. Bake in 300* oven for 40 minutes. Cool; middle will sink.
  5. Mix sour cream, sugar, and vanilla.
  6. Pour into sunken hole and spread over top.
  7. Add a dab of jelly (or 3 or 4 cherries and sauce from pie filling) in center of sour cream mixture
  8. Put back in oven for 300* for 5 minutes or longer if needed.
  9. Freeze, remove paper cups and refreeze.

Thursday, May 17, 2018

Sweet and Sour Bean Salad - great side for a BBQ

1 can green beans, rinsed and drained

1 can cut yellow wax beans, rinsed and drained

1 can kidney beans, rinsed and drained

1 can butter beans, rinsed and drained

1 large bell pepper, diced, any color

1 large red onion, sliced and separated into rings

1 jar pimientos, diced (I used 1 jar roasted red peppers from Trader Joe's)

¼ salad oil (your choice)

2 cups celery, thinly sliced

1 ½ cups cider vinegar

1 cups sugar or equivalent of Splenda

2 teaspoons salt

½ teaspoon freshly ground black pepper

1 can tomato soup, undiluted
  1. Place all the beans, bell pepper, onion, and pimentos or roasted red peppers in a large mixing bowl.
  2. Add the oil and celery.
  3. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several time as the mixture cools.
  4. Cover the bowl and refrigerate 
** Recipe courtesy of Aliesha Holbert Carlos 

Monday, April 30, 2018

Drunk Chicken - we ate this all the time when I was a kid!

¾ cup vin Rose

¼ cup soy sauce

¼ cup salad oil

2 tbsp water

¼ tsp oregano

1 tsp clove garlic (or 1/8 tsp powder)

1 tsp ginger

1 chicken, cut up
  1. Salt and pepper chicken, pour sauce over.
  2. Bake about 1 ½ hours in 350* oven, baste if necessary and start in a cold oven.
  3. Serve with rice

Wednesday, March 28, 2018

Lemon Loaf Cake

1 package yellow mix

1 package lemon gelatin

¾ cup water

¾ cup oil

4 eggs
  1. Combine cake mix and gelatin.
  2. Add water, oil, and eggs. Beat for 3 minutes on medium speed with hand mixer.
  3. Pour into 13 x 9 x 2 inch pan that has been greased on bottom.
  4. Bake at 350* for 30 t0 35 minutes.
  5. Remove from oven and prick top with fork.
  6. Pour the following mixture over hot cake: 1 ½ cups confectioners’ sugar, ¼ cup lemon juice, and ½ teaspoons grated lemon rind.