This recipe came to me via BFF Melissa who is currently pregnant with her 5th child - and first girl! She said it was AMAZING! The reviews I saw on the site itself were also very positive. Sounds like a keeper!
http://busycooks.about.com/od/pastacasserolerecipes/r/hammanicotti.htm
This fabulous casserole has the most wonderful flavor. It freezes really well too, so make a couple of batches this holiday season.
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 70 minutes
Ingredients:
•14 manicotti pasta shells
•1 onion, chopped
•2 cloves garlic, minced
•1 green bell pepper, seeded and chopped
•1/4 cup butter or olive oil
•1-2 cups cooked cubed ham
•1/3 cup grated Parmesan cheese
•6 Tbsp. butter or olive oil
•6 Tbsp. flour
•3 cups milk
•2 cups shredded Swiss cheese
•1/2 cup grated Parmesan cheese
Preparation:
Cook manicotti as directed on package. Drain, rinse in cool water and set aside. Meanwhile, cook onion, garlic, and green bell pepper in 4 Tbsp. butter or olive oil until tender. Add ham and set aside to cool for 10 minutes. Stir in 1/3 cup Parmesan cheese.
In another heavy saucepan, cook 6 Tbsp. butter or olive oil until foamy. Stir in flour and cook, stirring constantly, until mixture bubbles, about 3 minutes. Add milk, and cook, whisking constantly, until sauce thickens. Stir in cheese. Mix 1/4 of cheese sauce with ham mixture.
Fill manicotti shells with ham mixture (your fingers work best for this; it's messy, but most efficient). Spread about 1/2 cup cheese sauce in greased 13x9" glass baking dish and arrange filled shells over sauce. If there is any leftover stuffing, just sprinkle it over the filled shells. Pour remaining cheese sauce over filled manicotti. At this point the casserole can be cooled in the refrigerator, then wrapped and frozen up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator, then uncover, sprinkle with 1/2 cup Parmesan cheese, and bake at 350 degrees F for 40-50 minutes. If not freezing casserole, sprinkle with 1/2 cup Parmesan cheese and bake at 350 degrees for 30-35 minutes until bubbly. Serves 8
Tuesday, April 27, 2010
Monday, April 26, 2010
Chicken Enchilada Dip Roll Ups
http://annies-eats.com/2010/02/04/chicken-enchilada-roll-ups/
Chicken Enchilada Dip Roll-Ups
Printer Friendly Version
Ingredients:
2 boneless, skinless chicken breasts
1 (8 oz.) pkg. cream cheese, softened
2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.)
1 clove garlic, minced or pressed
2 tsp. chili powder
½ tsp. cumin
¼ tsp. cayenne pepper
Salt, to taste
Handful of cilantro, chopped
3 green onions, chopped
10 oz. can diced tomatoes with green chiles, drained well
4-6 8-inch tortillas
Directions:
Season the chicken breasts with salt and pepper. Cook in a skillet over medium-high heat until lightly browned and cooked through. Transfer to a plate and let cool.
In the meantime, combine all of the remaining ingredients except tortillas in a large mixing bowl. Mix until well blended. Once the chicken is cool, transfer to a cutting board and chop or shred into small pieces. Add the chicken to the filling mixture and stir well to incorporate.
Spread a thin layer of the filling mixture over a tortilla, leaving a small border clear around the edge. Roll the tortilla up tightly into a spiral. Place the rolled up tortilla on a cutting board and use a sharp knife to cut into 1- to 1½-inch thick segments. Transfer to a serving platter and serve chilled or at room temperature.
Chicken Enchilada Dip Roll-Ups
Printer Friendly Version
Ingredients:
2 boneless, skinless chicken breasts
1 (8 oz.) pkg. cream cheese, softened
2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.)
1 clove garlic, minced or pressed
2 tsp. chili powder
½ tsp. cumin
¼ tsp. cayenne pepper
Salt, to taste
Handful of cilantro, chopped
3 green onions, chopped
10 oz. can diced tomatoes with green chiles, drained well
4-6 8-inch tortillas
Directions:
Season the chicken breasts with salt and pepper. Cook in a skillet over medium-high heat until lightly browned and cooked through. Transfer to a plate and let cool.
In the meantime, combine all of the remaining ingredients except tortillas in a large mixing bowl. Mix until well blended. Once the chicken is cool, transfer to a cutting board and chop or shred into small pieces. Add the chicken to the filling mixture and stir well to incorporate.
Spread a thin layer of the filling mixture over a tortilla, leaving a small border clear around the edge. Roll the tortilla up tightly into a spiral. Place the rolled up tortilla on a cutting board and use a sharp knife to cut into 1- to 1½-inch thick segments. Transfer to a serving platter and serve chilled or at room temperature.
Smores Cookies
http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/se28099mores-cookies-2/
Crush the graham crackers into fine crumbs.
Cream together butter and sugars, beat until fluffy.
Add eggs one at a time and vanilla, beat together.
In a medium bowl, combine flour, salt, baking soda, and graham cracker crumbs.
Gradually add flour/graham cracker mixture to butter mixture, beating until combined.
Stir in both types of chocolate chips.
Drop dough by heaping tablespoons onto an ungreased cookie sheet.
While cookies are baking – prep Hershey’s Chocolate bar. Snap apart the pieces and then cut them in half. You should get 24 pieces for every single bar.
Bake for 8 minutes, remove from oven.
Quickly press marshmallows and chocolate bar pieces into each cookie.
Return cookies to oven and bake for 4 minutes.
Remove from oven, cool completely.
- 1 cup Unsalted Butter, Softened
- ¾ cups White Sugar
- ¾ cups Packed Brown Sugar
- 2 whole Eggs
- 1 teaspoon Pure Vanilla Extract
- 1-¾ cup All Purpose White Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 8 whole Graham Cracker Crumbs (finely Crushed)
- ¾ cups Milk Chocolate Chips
- ¾ cups Semi-Sweet Chocolate Chips/chunks
- 2 whole Large (8 Oz.) Hershey Candy Bar (Milk Chocolate)
- 120 whole Mini Marshmallows (or More)
Preparation Instructions
Preheat oven to 375 degrees.Crush the graham crackers into fine crumbs.
Cream together butter and sugars, beat until fluffy.
Add eggs one at a time and vanilla, beat together.
In a medium bowl, combine flour, salt, baking soda, and graham cracker crumbs.
Gradually add flour/graham cracker mixture to butter mixture, beating until combined.
Stir in both types of chocolate chips.
Drop dough by heaping tablespoons onto an ungreased cookie sheet.
While cookies are baking – prep Hershey’s Chocolate bar. Snap apart the pieces and then cut them in half. You should get 24 pieces for every single bar.
Bake for 8 minutes, remove from oven.
Quickly press marshmallows and chocolate bar pieces into each cookie.
Return cookies to oven and bake for 4 minutes.
Remove from oven, cool completely.
Chicken Tostada Upside Down Bake
http://picky-palate.com/2010/03/08/chicken-tostada-upside-down-bake/
1 medium onion, finely chopped
2 cloves fresh garlic, minced
4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper
1 can diced tomatoes, fire roasted is great with this recipe
1 can corn, drained
1 can black beans, drained
1 can black olives, chopped
1 packet ranch dressing seasoning packet (optional, but really tasty)
1 1/2 Tablespoons ground cumin
Pinch of kosher salt and pepper
1/2 Cup fresh chopped cilantro
1 can Pillsbury Crescent Rolls, in the sheet form if possible
1 Tablespoon extra virgin olive oil
1/4 teaspoon Lawry’s Garlic Salt with Parsley
1 Cup shredded cheddar cheese
1. Preheat oven to 350 degrees F. Heat oil in dutch oven or other large pot over medium heat. Saute onions for 5 minutes then add in garlic; cook for an additional 1 minute. Add chicken, tomatoes, corn, black beans, olives, ranch seasoning, cumin, salt and pepper. Stir and cook for 5 minutes, until heated through, then stir in cilantro. Pour into a 9×13 inch baking dish that’s been sprayed with non stick cooking spray. Place Crescent Roll sheet over top of chicken mixture, brush lightly with olive oil and season with garlic salt. (If you are using the regular crescent rolls, unroll then and press perforations together with fingers then place over chicken). Bake for 20 minutes, until just starting to brown. Top with cheese and bake for an additional 15-18 minutes or until cheese is melted and crescent dough is cooked through. Remove and let cool for 10 minutes before serving.
2. Serve with shredded lettuce and sour cream if desired (not pictured, but really good!)
8 servings
Chicken Tostada Upside Down Bake
2 Tablespoons extra virgin olive oil1 medium onion, finely chopped
2 cloves fresh garlic, minced
4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper
1 can diced tomatoes, fire roasted is great with this recipe
1 can corn, drained
1 can black beans, drained
1 can black olives, chopped
1 packet ranch dressing seasoning packet (optional, but really tasty)
1 1/2 Tablespoons ground cumin
Pinch of kosher salt and pepper
1/2 Cup fresh chopped cilantro
1 can Pillsbury Crescent Rolls, in the sheet form if possible
1 Tablespoon extra virgin olive oil
1/4 teaspoon Lawry’s Garlic Salt with Parsley
1 Cup shredded cheddar cheese
1. Preheat oven to 350 degrees F. Heat oil in dutch oven or other large pot over medium heat. Saute onions for 5 minutes then add in garlic; cook for an additional 1 minute. Add chicken, tomatoes, corn, black beans, olives, ranch seasoning, cumin, salt and pepper. Stir and cook for 5 minutes, until heated through, then stir in cilantro. Pour into a 9×13 inch baking dish that’s been sprayed with non stick cooking spray. Place Crescent Roll sheet over top of chicken mixture, brush lightly with olive oil and season with garlic salt. (If you are using the regular crescent rolls, unroll then and press perforations together with fingers then place over chicken). Bake for 20 minutes, until just starting to brown. Top with cheese and bake for an additional 15-18 minutes or until cheese is melted and crescent dough is cooked through. Remove and let cool for 10 minutes before serving.
2. Serve with shredded lettuce and sour cream if desired (not pictured, but really good!)
8 servings
Guacamole
I love avocados in just about any form, and guacamole is no exception. I always make mine fresh, from whole, ripe avocados. Avocados are a great source for monounsaturated fats--which are the healthy fats. They also contain 20 other vitamins and minerals. To select an avocado, it should be heavy, the skin should be intact, and it should have some give to it, when you press lightly with your thumb, like a tomato or a very ripe pear. If they're very hard, you can still buy them, and place them on your countertop until they soften and ripen. Ripe avocados will keep in the refrigerator for about a week until you should really use them up. Most Haas avocados will have a dark green/brown/black "alligator" skin when they're ripe, but are much more green when unripe. Avocados are also one of the fruits that the USDA states do not need to be bought organic, because there is often little pesticide residue in the fruit flesh. Just be sure you wash the surface skin of the avocado before cutting, otherwise, you'll transfer anything on the skin to the flesh when you slice it. Avocados are available year-round in most grocery stores, but when they're in season (starting in late spring), you can often find them very cheap. Stock up! They also make great food for babies and toddlers because of their mild, buttery taste.
This recipe makes enough for 4-6 adults as part of a side dish or appetizer for party
4-5 ripe avocados
1 tsp (or more) Tabasco or other hot pepper sauce
1-2 tbs Southwest style seasoning, adobo, or cajun style seasoning
1 tbs lime juice (or juice from about half a small lime)
3-4 tbs sour cream (optional, omit if making dairy-free)
Slice avocados in half, remove pit. There are a number of ways to do this. Since the avocados are going to be mashed, it doesn't matter if it comes out pretty. I usually just hold the avocado half in one hand, and pry the pit out with the thumb of the other hand. Peel or scoop the flesh out of the skin (again, you can use your hands) and place it into a bowl. Mash avocados with your hands to achieve whatever texture you desire. I like mine very smooth. Add Tabasco, seasoning, lime juice and sour cream (if using) and stir to mix well. If you are not serving it immediately, cut a piece of plastic wrap big enough to fit into the bowl and up the sides. Press the plastic wrap onto the surface of the guacamole so that the plastic wrap covers the entire surface, and there is no air exposure. Then, you can either wrap again, or add a top to your bowl. The browning of the surface of guacamole won't affect its taste or texture, just its appearance. If it begins to brown, simply stir the surface to mix with the rest.
Serve with white corn chips, or add to a burger or sandwich.
Another trick: When you're done mashing the avocados, wipe as much of the flesh as you can off your hands, and simply rinse your hands rather than washing with soap (your hands should have been clean before starting to prepare!), and rub the leftover flesh into your fingers. The avocado oil is great for the skin.
www.avocado.org
This recipe makes enough for 4-6 adults as part of a side dish or appetizer for party
4-5 ripe avocados
1 tsp (or more) Tabasco or other hot pepper sauce
1-2 tbs Southwest style seasoning, adobo, or cajun style seasoning
1 tbs lime juice (or juice from about half a small lime)
3-4 tbs sour cream (optional, omit if making dairy-free)
Slice avocados in half, remove pit. There are a number of ways to do this. Since the avocados are going to be mashed, it doesn't matter if it comes out pretty. I usually just hold the avocado half in one hand, and pry the pit out with the thumb of the other hand. Peel or scoop the flesh out of the skin (again, you can use your hands) and place it into a bowl. Mash avocados with your hands to achieve whatever texture you desire. I like mine very smooth. Add Tabasco, seasoning, lime juice and sour cream (if using) and stir to mix well. If you are not serving it immediately, cut a piece of plastic wrap big enough to fit into the bowl and up the sides. Press the plastic wrap onto the surface of the guacamole so that the plastic wrap covers the entire surface, and there is no air exposure. Then, you can either wrap again, or add a top to your bowl. The browning of the surface of guacamole won't affect its taste or texture, just its appearance. If it begins to brown, simply stir the surface to mix with the rest.
Serve with white corn chips, or add to a burger or sandwich.
Another trick: When you're done mashing the avocados, wipe as much of the flesh as you can off your hands, and simply rinse your hands rather than washing with soap (your hands should have been clean before starting to prepare!), and rub the leftover flesh into your fingers. The avocado oil is great for the skin.
www.avocado.org
Sweet & Spicy Coleslaw
This is a recipe from Down Home with the Neelys on the Food Network. The couple is a little too sugar-sweet on TV, but they have some awesome recipes. This slaw will knock the socks off of any other impostor. Nothing can really hold a candle to it, once you try it. And, it is super easy to make, and it actually freezes pretty well.
http://www.foodnetwork.com/recipes/down-home-with-the-neelys/sweet-and-spicy-coleslaw-recipe/index.html
2 pounds green cabbage (I always use a mix of green & red equaling about 2 lbs, because it just looks prettier)
4 carrots
1 medium onion
1/2 c mayonnaise
1/4 c prepared yellow mustard
2 tsp apple cider vinegar
1 c sugar
1 tsp ground black pepper
1/2 tsp (or more) cayenne pepper
salt & pepper to taste
Cut cabbages into quarters and remove core. Peel carrots, chunk onions. Feed veggies into a food processor with large-hole grater blade attached. In a large bowl, toss the veggies together to mix. In a smaller bowl, combine the dressing ingredients and season with cayenne/salt & pepper to taste. Pour dressing over veggies and mix well. Cover and chill at least 2 hours before serving, and just prior to serving, re-toss to mix, as the mixture/cabbage will have seeped out more liquid.
Great on barbecue sandwiches and hot dogs.
http://www.foodnetwork.com/recipes/down-home-with-the-neelys/sweet-and-spicy-coleslaw-recipe/index.html
2 pounds green cabbage (I always use a mix of green & red equaling about 2 lbs, because it just looks prettier)
4 carrots
1 medium onion
1/2 c mayonnaise
1/4 c prepared yellow mustard
2 tsp apple cider vinegar
1 c sugar
1 tsp ground black pepper
1/2 tsp (or more) cayenne pepper
salt & pepper to taste
Cut cabbages into quarters and remove core. Peel carrots, chunk onions. Feed veggies into a food processor with large-hole grater blade attached. In a large bowl, toss the veggies together to mix. In a smaller bowl, combine the dressing ingredients and season with cayenne/salt & pepper to taste. Pour dressing over veggies and mix well. Cover and chill at least 2 hours before serving, and just prior to serving, re-toss to mix, as the mixture/cabbage will have seeped out more liquid.
Great on barbecue sandwiches and hot dogs.
Thursday, April 15, 2010
Coney Island Chili Dog Pie
Here's another from my low-carb website that I visit quite often for recipes...
http://www.genaw.com/lowcarb/coney_island_chilidog_pie.html
I've perverted it slightly...
Ingredients:
2 lbs ground beef
1 diced onion
2 tbsp chili powder
1 tbsp cumin
Salt & Pepper to taste
2 tbsp mustard (straight from the plastic container)
Dash of hot sauce
1 can tomatoe sauce
1 package hot dogs (I buy the chicken dogs because they are always on sale for less then a dollar, otherwise any kind you get is fine)
2 eggs
1/2 cup mayonnaise (I use miracle whip)
1/4 cup cream (or whipping cream depending on where you live)
8 oz shredded cheddar cheese
Directions:
Brown the hamburger and onion; drain fat. Stir in the seasonings, mustard, hot sauce, tomato sauce and sliced hot dogs. Spread in a greased large pie plate; stir in half of the cheese. Beat the eggs well; whisk in the mayonnaise then the cream. Beat well until smooth. Stir in the remaining cheese. Pour over the meat mixture and spread evenly. Bake at 350ยบ 30-35 minutes. Let stand 10 minutes before cutting.
My husband loves this - pair it with a salad, and it's a well balanced meal!!
http://www.genaw.com/lowcarb/coney_island_chilidog_pie.html
I've perverted it slightly...
Ingredients:
2 lbs ground beef
1 diced onion
2 tbsp chili powder
1 tbsp cumin
Salt & Pepper to taste
2 tbsp mustard (straight from the plastic container)
Dash of hot sauce
1 can tomatoe sauce
1 package hot dogs (I buy the chicken dogs because they are always on sale for less then a dollar, otherwise any kind you get is fine)
2 eggs
1/2 cup mayonnaise (I use miracle whip)
1/4 cup cream (or whipping cream depending on where you live)
8 oz shredded cheddar cheese
Directions:
Brown the hamburger and onion; drain fat. Stir in the seasonings, mustard, hot sauce, tomato sauce and sliced hot dogs. Spread in a greased large pie plate; stir in half of the cheese. Beat the eggs well; whisk in the mayonnaise then the cream. Beat well until smooth. Stir in the remaining cheese. Pour over the meat mixture and spread evenly. Bake at 350ยบ 30-35 minutes. Let stand 10 minutes before cutting.
My husband loves this - pair it with a salad, and it's a well balanced meal!!
Tuesday, April 13, 2010
Crock Pot Beef Tacos In Soft Tortilla Bread
http://picky-palate.com/2009/08/20/crock-pot-beef-tacos-in-soft-tortilla-bread/
2 Tablespoons extra virgin olive oil
2 medium onions, finely chopped
2 anaheim chili peppers, finely chopped
4 cloves garlic, minced
3 lbs lean ground beef
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s garlic salt with Parsley
1 Cup Herdez Mild Salsa, or your favorite brand
1. Place oil into a large rimmed skillet over medium heat. Saute onion, peppers and garlic for about 5 minutes, stirring constantly. Add in beef, salt, pepper and Lawry’s. Cook until browned. Stir in Salsa then transfer to crockpot on low heat. Let cook on low for 2-3 hours or until ready to serve. Right before serving, stir in fresh chopped cilantro if desired.
8 servings
Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes
http://picky-palate.com/2009/02/27/ranch-house-crock-pot-pork-chops-with/
6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves roasted garlic (click for directions how to roast garlic)
1- 1 1/2 Cups warm skim milk (any milk will do, I just happened to use skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste
1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
2. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consitency.
3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!
6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves roasted garlic (click for directions how to roast garlic)
1- 1 1/2 Cups warm skim milk (any milk will do, I just happened to use skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste
1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
2. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consitency.
3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!
Balsamic Roasted Asparagus
This is our favorite way to enjoy fresh, in-season asparagus. I personally like the super-thin asparagus, but some like the thicker spears.
1/2-1 lb asparagus spears
Extra virgin olive oil
Balsamic vinegar
Salt
Pepper
Heat oven to 450. Line a baking dish or rimmed cookie sheet with foil. Rinse asparagus, and trim woody ends. (One way to do this is to bend the asparagus until it snaps at its natural place. You can do this with individual spears, or with a small handful)
Pat the asparagus dry. Lay on the baking sheet, drizzle with olive oil, balsamic vinegar, shuffle and turn to coat. Sprinkle with salt and fresh ground pepper.
Bake in the oven at 450 for about 5 minutes.
1/2-1 lb asparagus spears
Extra virgin olive oil
Balsamic vinegar
Salt
Pepper
Heat oven to 450. Line a baking dish or rimmed cookie sheet with foil. Rinse asparagus, and trim woody ends. (One way to do this is to bend the asparagus until it snaps at its natural place. You can do this with individual spears, or with a small handful)
Pat the asparagus dry. Lay on the baking sheet, drizzle with olive oil, balsamic vinegar, shuffle and turn to coat. Sprinkle with salt and fresh ground pepper.
Bake in the oven at 450 for about 5 minutes.
Honey-Mustard Pork Roast with Bacon
This is to die for. My aunt made it for us last night while staying with us to care for our son for a few days. She used only spicy brown mustard, in quantities to equal both kinds of mustard. She also seemed to use less bacon, as she said there was some leftover from the package. Our pork loin was about 4-1/4lbs, and served 3 generously with about half leftover. I suggested that the next time I make it, I will butterfly the pork loin, and spread the inside with the mustard mixture before rolling back together.
When my aunt saw this on Giada's show, she said she actually took a bite (and didn't throw it back up off camera!)
From Food Network
http://www.foodnetwork.com/recipes/giada-de-laurentiis/honey-mustard-pork-roast-with-bacon-recipe/index.html
Honey-Mustard Pork Roast with Bacon
Recipe courtesy Giada De Laurentiis
Prep Time:
15 min
Inactive Prep Time:
10 min
Cook Time:
30 min
Level:
Easy
Serves:
6 servings
Ingredients
Pork:
* 1/4 cup Dijon mustard
* 2 tablespoons whole-grain mustard (recommended: Maille)
* 2 tablespoons honey
* 2 garlic cloves, minced
* 2 tablespoons chopped fresh rosemary leaves
* 1 (3 1/2-pound) center-cut, boneless, pork loin roast
* 12 slices bacon (about 1 pound)
Directions
Special equipment: kitchen twine
For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.
When my aunt saw this on Giada's show, she said she actually took a bite (and didn't throw it back up off camera!)
From Food Network
http://www.foodnetwork.com/recipes/giada-de-laurentiis/honey-mustard-pork-roast-with-bacon-recipe/index.html
Honey-Mustard Pork Roast with Bacon
Recipe courtesy Giada De Laurentiis
Prep Time:
15 min
Inactive Prep Time:
10 min
Cook Time:
30 min
Level:
Easy
Serves:
6 servings
Ingredients
Pork:
* 1/4 cup Dijon mustard
* 2 tablespoons whole-grain mustard (recommended: Maille)
* 2 tablespoons honey
* 2 garlic cloves, minced
* 2 tablespoons chopped fresh rosemary leaves
* 1 (3 1/2-pound) center-cut, boneless, pork loin roast
* 12 slices bacon (about 1 pound)
Directions
Special equipment: kitchen twine
For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.
Thursday, April 1, 2010
Another Potato Salad Recipe
This one is altered from a recipe I cut out from some magazine somewhere, from a Tabasco ad. I have made it so much, I just kind of eyeball measurements...If you use a full 5 lbs of potatoes, it makes a TON, but it's good, so it won't last!
Here's the original recipe:
http://www.tabasco.com/taste_tent/recipes/recipe.cfm?id=83&catid=7&name=Eula_Mae_Dors_Potato_Salad
5 lbs russet or gold potatoes, peeled & chunked
6 eggs
3-5 green onions
fresh dill (few tablespoons)
1/4 cup (ish) vegetable oil
few tablespoons vinegar (I use red wine vinegar)
up to 1-1/2 cups mayo* (or more depending on consistency)
few tablespoons dill pickle juice, or more to taste
1/4 c (ish) prepared yellow mustard
few shakes tabasco sauce
salt & pepper
Peel & chunk potatoes into 1" rough cut chunks. Boil until fork-tender, rinse and drain. Set aside. Meanwhile, hard-cook eggs. Separate yolks from whites, place whites in a very large bowl, and yolks into a smaller bowl. Chop green onions, snip dill, add to whites. Cut whites into chunks and set all aside.
With the egg yolks, mix oil, vinegar, mayo, pickle juice, mustard and tabasco. Mash the yolks into a fine paste with ingredients to make a dressing. Adjust spices to your taste (I usually make it with quite a bit of heat, but not to overpower the dill). Add potatoes to the whites/onions/dill and toss to mix. Pour dressing over, and stir to mix well, turning to get everything from the bottom. Add more mayo if it seems dry. Cover and refrigerate before serving
*I am totally brand loyal to Sauer's or Dukes mayo and will never use anything else if I can help it. You can order online at www.cfsauer.com
Here's the original recipe:
http://www.tabasco.com/taste_tent/recipes/recipe.cfm?id=83&catid=7&name=Eula_Mae_Dors_Potato_Salad
5 lbs russet or gold potatoes, peeled & chunked
6 eggs
3-5 green onions
fresh dill (few tablespoons)
1/4 cup (ish) vegetable oil
few tablespoons vinegar (I use red wine vinegar)
up to 1-1/2 cups mayo* (or more depending on consistency)
few tablespoons dill pickle juice, or more to taste
1/4 c (ish) prepared yellow mustard
few shakes tabasco sauce
salt & pepper
Peel & chunk potatoes into 1" rough cut chunks. Boil until fork-tender, rinse and drain. Set aside. Meanwhile, hard-cook eggs. Separate yolks from whites, place whites in a very large bowl, and yolks into a smaller bowl. Chop green onions, snip dill, add to whites. Cut whites into chunks and set all aside.
With the egg yolks, mix oil, vinegar, mayo, pickle juice, mustard and tabasco. Mash the yolks into a fine paste with ingredients to make a dressing. Adjust spices to your taste (I usually make it with quite a bit of heat, but not to overpower the dill). Add potatoes to the whites/onions/dill and toss to mix. Pour dressing over, and stir to mix well, turning to get everything from the bottom. Add more mayo if it seems dry. Cover and refrigerate before serving
*I am totally brand loyal to Sauer's or Dukes mayo and will never use anything else if I can help it. You can order online at www.cfsauer.com
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