Herb and Garlic Crusted Pork Roast

This recipe is from Better Homes and Gardens. I normally buy pork roast already marinated. This was amazing! First time I ever soaked pork over night in a brine. Makes a huge difference in the flavor all the way through the pork. The original recipe is below however I do suggest making double the bacon and crust mixture. It just did not seem like enough. I thought the pork looked lonely so I added bacon on the top.

Herb and Garlic Crusted Pork Roast

Ingredients
1/2 cup kosher salt
1/4 cup brown sugar
8 cups cold water
1 center-cut, boneless pork loin, about 3 to 3 1/2 pounds
3 Tbsp. peanut or vegetable oil
4 slices desired bacon,  (uncooked)
1 Tbsp. apricot preserves
2 Tsp. finely chopped fresh garlic
1 Tbsp. chopped fresh rosemary
1 1/2 cups fresh bread crumbs
3 Tbsp. chopped parsley
3 Tbsp. melted butter

Directions

1. For brine, in large bowl dissolve salt and sugar in 8 cups cold water. Transfer pork to brine, making sure it is fully submerged, cover and refrigerate overnight or for up to two days.

2. Remove loin from brine and blot dry with paper towels. In a nonstick skillet heat oil then brown roast on all sides, about 10 minutes. Set aside for 5 to 30 minutes to cool slightly.

3. In food processor puree uncooked bacon to a smooth paste. Transfer half the bacon to bowl. Stir in apricot preserves, chopped garlic, and 2 Tsp. of the chopped rosemary.

4. Place cooled pork loin on waxed paper. Spread thinly with bacon mixture. In separate bowl mix bread crumbs, remaining rosemary, parsley, melted butter, and 1/2 Tsp. each kosher salt and ground black pepper. Toss well to mix. Press crumb mixture onto roast (except ends), applying enough pressure for the crumbs to adhere.

5. Position oven rack in lowest position; preheat oven to 425 degrees F. Transfer roast to wire rack in foil-lined baking dish or roasting pan. Roast for 15 minutes. Reduce temperature to 350 degrees. Roast for 45 minutes more or until an instant-read thermometer registers 145 degrees. (If crust begins to brown too deeply, tent with foil.) Remove roast from oven, tent with foil, and allow to rest for 15 minutes in warm place.

Twice-Baked Sweet Potatoes

I found this recipe in Martha Stewart's cooking magazine. I served Christmas Day with the Honey Glazed Ham (see main course tab), stuffing, and other items my guests brought. To my surprise this was so good. I knew the recipe could go either way since it has goat cheese in it. I love goat cheese but it also can be too much of a good thing. I topped my potatoes with Cinnamon.

Twice-Baked Sweet Potatoes

Ingredients
5 sweet potatoes
2 tablespoons butter
4 oz goat cheese
Salt and Pepper to taste
3 tablespoons chopped chives (I used parsley)
1/4 cup chopped pecans
1/4 cup bread crumbs

Directions
1. Preheat oven to 375. Prick potatoes with a fork. Place on a large sheet of foil on a baking sheet. Bake until tender. About 1 hour. Let potatoes cool.

2. Halve sweet potatoes lengthwise. Scoop out potatoes from flesh and place in a mixing bowl. Arrange skins on a single layer on the baking sheet. Add goat cheese, butter, salt, and pepper to mixing bowl. Mix on medium high speed for about three minutes. Add chives and then mix again for about a minute. Scoop potato mixture back into the shells. Discard any remaining shells. Top with bread crumbs and chopped pecans. Bake for 10 minutes.

Chicken and Wild Rice Casserole

This recipe is from Southern Living Magazine. I made half the recipe and it still took up a 9x11 pan. I skipped the water chestnuts because Tony and I are not fans of it.

Chicken and Wild Rice Casserole

Ingredients 1 (2.25-oz.) package sliced almonds
2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix
1/4 cup butter
4 celery ribs, chopped
2 medium onions, chopped
5 cups chopped cooked chicken
2 (10 3/4-oz.) cans cream of mushroom soup
2 (8-oz.) cans chopped water chestnuts, drained
2 cups soft, fresh breadcrumbs
1 (8-oz.) container sour cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups (16 oz.) shredded Cheddar cheese, divided

Directions
Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.

Prepare rice mixes according to package directions.

Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.

Bake at 350° for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.

To Make Ahead: Prepare as directed in Steps 2 and 3. Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step 1. Bake casserole, covered, at 350° for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese and toasted almonds. Bake 5 more minutes.

Served with Roasted Cauliflower and Goat Cheese

Harley for Christmas

It has been a hard year since Tony's accident and I am amazed he wants to ride again. I bought him a Harley Davidson Road King for Christmas. I financed it, took out insurance, and worked with one of his friends to get it over to a neighbor's garage to hide it until Christmas. Tony got it a few days early after I found out someone he works with hinted to him. It was a beautiful day though when he got the bike and I am glad he was able to ride that day.

Tony was good to me for Christmas. I had a list of Michael Kors items I wanted. He threw in a purse as well. That was a nice surprise for me.

Christmas day we had friends over for dinner. It was nice to have people over at our house on a holiday.

I'll be Back

Work has been killing me lately and I have not had a chance to try any thing new. I do have some ideas for Christmas. You should hear back from me soon!

Florida

In October Tony and I went to Florida for a few days. We met up with my friend Tanya for two of the days. It was nice to see each other again and catch up. Tony and I went to Busch Gardens. We did not go on any rides because of Tony's shoulder blade. It was really neat to see all the exotic animals! More Pictures on facebook.

Ybor City

Cranberry Fruit Conserve

I found this recipe in Good Housekeeping magazine. It is a change to the normally cranberry sauce. It calls for regular sugar. I used splenda for baking and wish I would have used regular splenda. The berries make it sweet enough so not a lot of sugar is needed. Makes 4 1/2 cups.

Cranberry Fruit Conserve

Ingredients

1 bag(s) fresh cranberries, picked over, rinsed

1 3/4 cup(s) sugar

1 cup(s) water

1 orange

1 lemon

1 Granny Smith apple, peeled, cored, and chopped

3/4 cup(s) raisins

3/4 cup(s) chopped walnuts or pecans

Directions

1.In 4-quart saucepan, combine cranberries, sugar, and water. Cook on medium 5 to 10 minutes or until cranberries begin to pop, stirring occasionally.

2.Meanwhile, into small bowl, finely grate peels of orange and lemon, then squeeze juice. Stir into cranberry mixture, along with apple. Cook 15 minutes longer.

3.Remove from heat and add raisins and nuts. Let cool, then refrigerate up to 1 week. Serve chilled.

Pizza Time!

Tony and I had pizza night last week. I made a Chicken Burrito Pizza I found in Shape Magazine and I made a Margherita pizza. Recipes Below! Enjoy.

Chicken Burrito Pizza

Ingredients

2 T. salsa (more if desired)

Pizza Crust (use your favorite recipe, or store-bought)

1 cup low fat mozzarella cheese, shredded

1 chicken breast, grilled and diced

1/2 red onion, thinly sliced

For the Pico De Gallo

1 large tomato, diced
1 small green chili, diced
1 T. chopped fresh cilantro

1/2 red onion, diced

Salt

For the Guacamole
1 large avocado
1 T. chopped fresh cilantro

1/2 red onion, diced

juice of 1 lime

salt and pepper to taste

Directions

Preheat oven to 450 degrees. Spread salsa over the prepared dough. Sprinkle with cheese. Top with the chicken, black beans and onions. Bake for 7 to 10 minutes, or until the edges of the crust are golden brown. Meanwhile, combine tomato, chili, cilantro and onion in small bowl. Season with salt. Set aside. Halve an avocado, remove the pit, and scoop out the flesh into small bowl. Using a fork, mash the avocado. Mix in cilantro, onion, and lime juice. Season with salt and pepper.

Slice pizza and top each slice with a spoonful of guacamole and pico de gallo.

Margherita Pizza

IngredientsRomano Cheese
Parmesan Cheese
Mozzarella Cheese
Olive Oil
Fresh Basel
Two small Romano tomatoes

Directions
I really did not follow any directions but here is what I did. Cook pizza crust according to directions. Over cooked dough, brush olive oil and top with Basel. Sprinkle shredded cheese over the top of the pizza to your liking. Place sliced tomatoes over the top. Bake for 10 minutes at 450 degrees.

Chicken Smothered with Bacon and Cheese

I love it when I create things on my own! I had some Honey Dijon Mustard Dressing that was about to expire so I had to get creative to use it. This was really easy and really good. I served it with Sweet Potato fries.

Chicken Smothered with Bacon and Cheese

Ingredients:
Two chicken breasts
Honey Dijon Mustard Dressing
Four slices of Bacon
2-4 slices of Provolone Cheese

Directions:

Marinate chicken breasts with dressing. The longer the better. I think mine was 10 hours. Cook chicken in the skillet over medium high for about 10 minutes or bake at 400 for about 30 minutes or until chicken is cooked thoroughly.

Cook bacon in the microwave for about 3 minutes.

Place each chicken on a plate. Top each breasts with two slices of bacon. Place provolone cheese on top of the chicken an bacon. The amount of provolone you need depends on the size of the breast.

Chocolate Cake

I love this chocolate cake recipe. It never fails. I first made it when I found a recipe for Oreo cake. I made the Oreo cake for Tony's birthday a few years ago. I saved the recipe for the chocolate cake - it really is the best recipe I found. For the pumpkin cake below I used the filling recipe. It really is just a cream cheese frosting. I get so many compliments every time I make this cake.

Oreo Cake (use cake recipe and filling recipe for regular choclate cake)

Prep Time: 20 mins
Total Time: 1 hr 16 mins
Servings: 16 servings

Ingredients
Cake:

1-3/4 cups all-purpose flour

2/3 cup Dutch-process cocoa powder

1-1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
1-1/2 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs
1-1/4 cups buttermilk

Filling:
4 ounces cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

1 box (16 ounces) confectioner's sugar
3 to 4 tablespoons milk

Frosting:
1-1/2 cups heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
3 cups crushed Oreos

Directions

1. Heat oven to 350 degrees F. Coat two 8-inch round cake pans with nonstick cooking spray and dust with flour; shake out any excess flour.

2. Cake: In a medium-size bowl, mix flour, cocoa powder, baking soda, baking powder and salt together until well blended; set aside.

3. In a large bowl, with mixer on medium speed, beat butter, sugar and vanilla for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition.

4. On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute. Divide batter evenly between prepared pans. Bake at 350 degrees F for about 36 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Turn cakes out onto racks; let cool completely.

5. Filling: In a large bowl, with mixer on medium speed, beat cream cheese and butter until smooth. Gradually add confectioners' sugar, then milk. Beat for 2 minutes or until light and fluffy.

6. When layers have cooled, trim off any crowned cake from the tops and discard. Cut each layer in half horizontally with a serrated knife. Place one cut layer on a cake stand and top with one-third of filling; spread evenly over top. Repeat with 2 more cake layers. Place last layer on top, cut side down. Refrigerate for 20 minutes or until filling is set.

7. Frosting: In a large bowl, with mixer on high, beat heavy cream, sugar and vanilla until soft peaks form. Generously spread whipped cream all over cake, using the back of a spoon to make swirls and peaks on top. Place chopped cookies in a large bowl and carefully hold cake stand over bowl. With cupped hands, gently press cookie crumbs onto the sides of the cake to cover. Brush excess crumbs off stand before serving.

Honey Mustard Glazed Chicken

So if you cannot tell already I LOVE honey mustard. I am so disappointed I lost the recipe to this before I posted it! I know it was super easy. I am going to post how I remember it and hopefully it works out!

Ingredients:
2/3 cup Honey
2/3 cup Honey Mustard
1 tsp red pepper
Salt and Pepper to Taste
1 1/2 cups chicken broth
1 3-4 pound chicken

Directions:
In a medium bowl mix honey, honey mustard, and red pepper - separate into two bowls. Season chicken with salt and pepper. Using one of the bowls brush glaze on the chicken. Pour broth on the bottom of the baking dish and inside the chicken cavity. Cook chicken according to the directions on the package. Glaze every half hour. Use extra glaze for serving.

Buffalo Quesadilla

Buffalo Quesadillas make a great appetizer or meal. I used two giant tortillas that were not the easiest to flip or you can use four small tortillas.

Ingredients:
Two chicken breasts
Buffalo sauce
Blue cheese
Tortillas

Directions:
Slow cook the chicken covered with buffalo sauce. Should take about three hours or so. Shred the chicken and top with more buffalo sauce. Place one tortilla on the bottom of a fry pan. Top with the chicken and blue cheese to your liking. Flip once to brown both sides. Serve with blue cheese dressing and whatever toppings to your liking.

Honey Mustard Brie, Ham, and Apple Sandwich

As disgusting as this sounds this sandwich is amazing. I had it at an Irish Pub a few years back. When I served the sandwich to Tony he devoured it. I used butter spray on each side of rye bread. On top the bread I placed ham, brie, sliced apples, and honey mustard dressing. Grill it until medium brown on each side of bread.

Shrimp Scampi

Shrimp Scampi is super easy. All you need is shrimp, olive oil, garlic, salt, pepper, and rice. In a pan I heat the olive oil and add the shrimp - tails removed. You can use fresh garlic or some times I use Tastefully Simples Garlic Garlic. I bought shrimp that is already precooked so really I am just heated it up. I served it over rice.

Long Break

Sorry I have not been around! My new job is sucking the life out of me but I love it. I am still cooking and baking. I have the pictures and just need to get them posted.

Label Updates in Process

I am in the process of updating the labels. If you are searching for a specific recipe you may have to do some digging until I am complete.

Eastern Carolina BBQ

I finally attempted Eastern Carolina BBQ. This recipe is from the Food Network. I made four pounds for five guys and it was all gone. I do not have a smoker so I let the pork soak in the sauce for 8 hours on low in my slow cooker. I made an extra half batch of sauce if people wanted more of the vinegar base versus regular BBQ sauce. Growing up in WI BBQ meant Mamwhich on a bun. So gross. The Midwest surely does not know BBQ like the South...better yet...North Carolina

Eastern Carolina BBQ

Ingredients
1 fresh pork butt, bone-in (this is the butt, or top portion, of the shoulder) About 3 to 4 pounds
Kosher salt
Barbecue Sauce, recipe follows

Special Equipment: hickory, oak, and/or maple wood chunks or chips; smoker

Directions

Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil.

Preheat the oven to 225 degrees F.

Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and barbecue sauce, to taste. Serve with more barbecue sauce on the side.

Barbecue Sauce:
2 cups apple cider vinegar
2 tablespoons crushed red pepper
1/2 tablespoon chopped fresh garlic
1/2 tablespoon kosher salt
1 tablespoon freshly ground black pepper

In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper.

Pecan Maple Leave Cookies

These are from Good Housekeeping Magazine. They are really amazing. I was going to add glaze on them but they do not need it and I did not have time. They do not look like much but the cookies are packed with flavor!

Pecan Maple Leaves

Ingredients
2 1/2 cups flour
1/4 tsp salt
1 cup butter softened
1/3 sugar
1/3 cup packed light brown sugar
2 tb pure maple syrup
1 tsp vanilla extract
3/4 cup pecans, toasted and finely chopped
Sanding sugar for decorating, optional

Directions
1. In large bowl beat butter and sugars until creamy. Add syrup and vanilla; beat until mixes. Reduce speed to low and gradually beat in flour and salt. Add pecans and blend.

2. Refrigerate dough for 1hour or up to 3 days.

3. Preheat oven to 350 degrees. Spray cookie sheets with cooking spray.

4. Between two sheets of wax paper, roll dough into 1 inch disk about 1/4 inch thick. Remove top sheet of wax paper and using a cooking cutter, cut dough into desired shapes. Refrigerate trimmings and extra dough when not using it.

5. Place cookies on a cookie sheet 1 inch apart. Cook 12 to 15 minutes or until golden brown. Transfer to a wire rack.

7. When cookies are cool brush with syrup to glaze (I skipped this step). Sprinkle with sanding sugar over syrup glaze. Let cookies dry for 1 hour.

8. Store cookies between wax paper in an air tight container at room temperature for up to 1 one week or in freezer for 3 months.

Per cookie: 75 calories; 1g protein; 8g carbs; 5g fat; 0g fiber; 9mg cholesterol; 40mg sodium.

Cranberry-Orange Scones

This weekend we had friends over to help us put up the roof over our patio. I was on a cooking spree to keep them fed. I made scones for breakfast. Not the most manly thing to eat but they ate them up. I used margarine instead of butter so they were a little flat. I found this recipe in the Cooking Club magazine.

Cranberry-Orange Scones

Ingredients
1 3/4 cups all-purpose flour
1/2 cup dried cranberries
2 ts baking powder
2 tb packed brown sugar
2 ts grated orange peel
1 ts ground cinnamon
1/2 ts salt
1/2 cup unsalted butter, chilled, cut up
2/3 cups plus 2 tbs buttermilk

Directions
1. Heat oven to 400 degrees. Combine flour, cranberries, baking powder, 1 tablespoon of brown sugar, orange peel, cinnamon, and salt in large bowl.

2. With pastry blender or 2 knives, cut in butter until mixture resembles pea-sized pieces. Slowly stir in 2/3 cups of the buttermilk just until soft dough forms and pulls away from sides of bowl.

3. On lightly floured surface, pat dough into 6 1/2 inch round 1 inch thick. Cut into 8 wedges; place on wax paper-lined baking sheet. Lightly brush tops with remaining 2 tablespoons buttermilk; sprinkle with remaining 1 tablespoon brown sugar.

4. Bake 12 to 15 minutes or until golden brown. Cool on wire rack.

Makes 8 scones.

Per Scone: 255 calories, 12.5g fat; 4g protein; 32.5g carbs; 30mg cholesterol; 295mg sodium; 1.5g fiber

Bourbon Glazed Grilled Chicken Wraps

Friday night I made Bourbon Glazed Grilled Chicken Wraps and served it with sweet potatoes and bacon. These were very delicious. It makes two large wraps or four small ones.

Ingredients

2 chicken breasts

Bayou Bourbon Glaze by Tastefully Simple

Olive Oil

Salt

Pepper

Choice of cheese (I had mozerella and Tony had Swiss)

Lettuce and other vegetable toppings (peppers, onions, etc)

2 large wraps

Directions

In large frying pan drizzle with olive oil. Sprinkle salt and pepper on each side of the chicken breast. Cook over medium heat until no longer pink in the middle. Put the chicken on the cutting board and cut into one inch pieces. Place the chicken in the bowl. Pour about a tablespoon or two of the Bourbon Glaze over the chicken and mix.

Divide the chicken on each wrap. Top with cheese and vegetables.

Surgery Update

Warning: Not for people with weak stomachs

It has been a week and two days since my surgery and I am NOT having a great time. I have four incisions. Two healed up nicely and the other two are infected. I already had both of the stitches replaced twice. Yesterday was the day to take them out. I decided to cut the string on my own and pull it out with tweezers. I cut the first one and puss started oozing out. There is still a gaping hole. If I stuck my finger in it I probably could have felt an ovary.

Of course this is all my fault to begin with. I should never have attempted to vacuum my entire house not even 24 hours after surgery. The two that are infected are the ones that bled after vacuuming. They original stitches were with glue.

Right now I am on antibiotics to help clear up the infection. I had to use surgical strips to hold the openings together. The doctor did not want to glue it or restitch with the infection. Bad thing is I am allergic to adhesives so my skin is on fire. Hoping for a better week to come.

10/2/11 Update: This picture may gross out some of you. The redness is from my adhesive allergy. This picture was taken Saturday night and the surgical strips were pulled off Friday morning. They were only on for two days. My skin still looks the same. The areas I circled in green are from previous surgeries for endometriosis. The scars healed up nicely. The one circled in blue is one of four incisions from my current surgery that healed up with no problems. And then there is the obvious one that is infected. The other infected incision on the other side looks the same.

Roasted Sweet Potatoes and BACON...OMG

I needed something to serve with the left over chicken from Sunday. This recipe is from Everyday Food with Martha Stewart. This was AMAZING!!! I will defiantly make this again. Super easy and super good. Don't insult this recipe with turkey bacon.

Roasted Sweet Potatoes and Bacon

Ingredients
2 pounds sweet potatoes - cut into 1 1/2 inch cubes
4 slices uncooked bacon - cut into 1/2 inch pieces
5 springs of thyme (or sprinkle on dried thyme)
Salt and pepper to taste

Directions
Preheat oven to 400. On a baking sheet spread cut bacon and cut sweet potatoes. Sprinkle with salt and pepper. Top with thyme leaves (or sprinkle on dried thyme).

Roast until potatoes are tenders and bacon is crisp, about 30 minutes. Stir halfway through.

230 cal, 3g fat, 6g protein, 46g carbs, 7g fiber.

Lemon-Thyme Roasted Chicken

I made this chicken on Sunday. It was pretty good. I made a few modifications to it. I added rosemary and I did not have white wine so I just used more chicken broth. I also did not have a lemon so I just put some lemon juice in the cavity of the bird. If it looks like it is not a meaty bird that is because I cooked it upside down! Not the first time I've done that on accident...not even the second. It is not the worst thing in the world if you do cook a bird upside down because the breast soaks in the juices. I served it with the goat cheese cauliflower and Parmesan orzo (see previous posts for recipes).

Lemon-Thyme Roasted Chicken from Southern Living

Ingredients
1 lemon, halved
1/2 medium onion
1 (5-pound) roasting chicken
1/4 cup butter or margarine, softened
3 garlic cloves, minced
2 teaspoons chopped fresh thyme
1 teaspoon coarse-grain salt
1 teaspoon coarsely ground pepper
1 cup chicken broth
1/2 cup dry white wine
2 tablespoons all-purpose flour
 
Preparation
Place 1 lemon half and onion half into chicken cavity. Squeeze remaining lemon half into chicken cavity.
 

 

Stir together butter, garlic, and thyme. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. (Do not totally detach skin.) Rub half of butter mixture evenly under skin.

 

Tie ends of legs together with string; tuck wingtips under. Spread remaining half of butter mixture over chicken. Sprinkle evenly with salt and pepper. Place chicken, breast side up, on a lightly greased rack in a lightly greased shallow roasting pan.

 

Bake at 450° for 30 minutes.

 

 

Reduce heat to 400°, and bake for 55 to 60 minutes or until meat thermometer inserted into thigh registers 180°. Cover loosely with aluminum foil to prevent excessive browning, if necessary. Remove to a serving platter, reserving drippings in pan. Cover with foil, and let stand 10 minutes before slicing.

 

Add broth to reserved drippings in pan, stirring to loosen browned bits from bottom.

 

  

Whisk together pan drippings mixture, wine, and flour in a small saucepan. Cook, stirring often, over medium heat 5 minutes or until thickened. Serve with chicken.

 

The dogs never miss the clean up after carving a bird

I Got a New Job!!!

Since losing my contract job in May 2010 things have been absolutely nuts for me. I took that crappy job at the first bank that offered me a position. That turned out to be hell. Then this February I thought I finally found the place I was going to be at for the rest of my career only for a few months later that bank to be bought out by another bank. Since the announcement of the sale I was made an Integration Project Manager, along with doing my other job. With how good work was to me during Tony's accident I decided to stay put and hope for the best. I really love what I have been doing and love the people at work.

A few weeks ago I received a phone call from a bank I interviewed at last July when I was unemployed. I interviewed for a sales position but really was not ready to move into sales. They needed a client service rep to support treasury. I decided to go on the interview, after all given the situation I am in it could not hurt. I was very impressed when I interviewed and to meet the needs of my background and requirements they changed the job to a team lead senior client service rep. I will finally be managing people. Two to three to start off with and then adding another three over the next year. This is a very great opportunity for me and I knew I could not turn it down.

Now actually deciding to leave where I work right now was extremely hard for me. When it came to having the conversation with my manager and his boss my stomach started getting sick. I turned down a pretty nice retention bonus to take this new job. However, my bosses boss said if he were in my position he would take the new job too. So last week I accepted. I lost a week of vacation and did not receive a pay increase but it is stability that I really need in this economy.  I start my new job on October 11. I hope this is the last stop I make for many, many years to come.

Stuffed Pasta Shells

I made this Sunday night before my surgery so Tony would have food to eat while I could not cook. This makes a lot of food! I had two trays of these. For two people I suggest cutting the receipe in half. It is very good. From Better Homes and Gardens Magazine.

Stuffed Shells - Serves 8

Ingredients
12 oz. dried jumbo pasta shells (about 35 shells)
3 Tbsp. extra virgin olive oil
1 1/2 lb. lean ground beef (I used extra lean)
2 cloves garlic, peeled and crushed
Salt
Freshly ground pepper
2 28-oz. cans whole tomatoes
1 15-oz. carton whole-milk ricotta cheese ( I used light)
1 1/3 cups grated or finely shredded Parmigiano-Reggiano cheese (I used Parmesan)

Directions
1. Preheat oven to 350°F. Lightly oil a 15x10x1-inch baking sheet and a 3-quart oval or rectangular baking dish. (I used two 9x11 pans)
 
2. Bring a large pot of water, with 1 tablespoon salt added, to boiling. Add pasta shells and cook just until slightly tender, about 4 to 5 minutes. Drain pasta and spread in a single layer on baking sheet to prevent them from sticking together.
 
3. In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add beef and 1 clove of garlic. Season with salt and pepper. Cook and stir for 6 to 8 minutes, until no pink remains in beef. Transfer to a bowl; set aside.
 
4. For tomato sauce, in a second skillet over low heat combine remaining olive oil, remaining garlic, and undrained tomatoes. (I partially draind the cans) Season with salt and pepper. Bring sauce to a simmer over low heat; cook for 15 to 20 minutes until thickened somewhat, breaking up tomatoes with the back of spoon. (I used a food processor)
 
5. Stir 1 1/2 cups of tomato sauce into cooled ground beef, then add ricotta and 2/3 cup of the Parmigiano; stir until combined.
 
6. Spoon 1 1/2 cups tomato sauce into prepared baking dish. Fill each pasta shell with about 1 tablespoon meat and cheese mixture. Arrange shells in prepared baking dish. Spoon remaining tomato sauce over shells, then sprinkle remaining 2/3 cup cheese.
 
7. Bake about 30 minutes, until filling is heated through and top is golden brown.

Pasta Carbonara

Last week I made Pasta Carbonara from Woman's Day magazine. I served it with Parmesan Crusted Turkey Cutlets - check previous posts for that recipe.

I was excited when I found this recipe because I already have all the ingredients for it. I did not have linquine noodles, only angel hair so mine really turned into pasta carbonara balls. As I got to the end of the recipe I found the egg yolks are not cooked! They are tossed on top of the hot pasta. I am not a fan of uncooked eggs but I figured since I am putting on top of hot pasta it must be good enough. Well, Tony woke up with the shits and I was vomiting the next morning. Tony did love the meal and it did not stop him from eating it again that night but at least it was heated in the microwave so it was safe to eat that go around.

If you are willing to risk the shits here is the recipe.

Pasta Carbonara

Ingredients
12 oz linguine
3 large egg yolks
1/2 cup grated Parmesan or Romano (2 oz), plus more for sprinkling
6 oz sliced bacon (7 slices), cut into 1/4-in. pieces

Recipe Preparation
1.Cook the pasta accoring to package directions. Reserve 3/4 cup of the cooking water and drain the pasta.

2.Meanwhile, in a large bowl, whisk together the egg yolks, Parmesan, and 1/4 tsp each salt and pepper. Gradually whisk in 1/4 cup of the warm reserved cooking liquid.

3.Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Add the pasta to the skillet and toss to coat.

4.Transfer the pasta and bacon to the bowl with the egg mixture and toss until the noodles are coated (if the mixture seems dry, stir in additional reserved pasta water 2 Tbsp at a time). Serve immediately and sprinkle with additional Parmesan and pepper, if desired.

Endometriosis Round Three

Monday I had my third surgery to clean out my endometriosis. I had a surgery in 2004 where they found about three spots on my fallopian tubes that caused major pain. In 2007 I had my second surgery and my pelvic area was littered with endometriosis. A few months ago I started getting more pain again. The same familiar pain of endometriosis.

I saw my regular OBGYN and she sent me to a specialist that performs a new type of surgery on endometriosis using a robot. They ended up not finding a lot this go around. One small spot on my fallopian tube. There is a questionable lesion they found and sent it off to the lab for testing. Endometriosis can make the pelvic area very sticky. It caused my ovary to attach to my colon. Over two years ago I started having bad digestive problems I hope this fixes it!

Waking up from surgery was not the best experience. I had an allergic reaction to one of the drugs they injected in my IV. My throat was swelling, I could not breathe, and my legs broke out in hives. My vision was blurry but I could make out there were around 4 to 5 people around me trying to calm me down. They put a breathing mask over me. I kept screaming I can't breathe with what little bit of energy I had. They gave me a benedryl shot and I started getting better. I was a scary experience. I never woke up from anesthesia like that before.

I do not do well with pain meds. While it makes most people look like they are stoned and sleepy for me I turn into a mad cleaning person with ADHD. I took two pain pills the night I got home and was up at 1 AM working like a mad woman cleaning the house, playing on the computer, and doing paper work. Tony was not so thrilled about hearing me up all night but after me not getting a good night sleep for a month and a half after his accident he can deal with it. Every time I would get ready to relax something else bothered me I had to clean. Like the cat hair building up under the bed. I decided to paint my nails so I was forced to relax. `I finally passed out in bed at 11:30 AM and slept until 5.

I am at home trying to relax now. Stupid me volunteered to go back to work on Thursday. I hope I can make it. Normally I would not have a problem taking off the full week needed but since I am quitting I want to make sure I get everything wrapped up. Ah, yes I am quitting. That is another blog post.

Roasted Sweet Potatoes and Broccoli

Last weekend Tony and I ate at our friend's house (Greg & Alison) for dinner. They grilled pork chops and made roasted sweet potatoes and roasted broccoli. It was so delicious. I attempted to make them the following day. I did not have a recipe for either of these I followed but they seemed to turn out. I served these with the Greek Turkey burgers (see previous postings for the recipe)

Roasted Sweet Potatoes

2 large sweet potatoes cut into inch squares
EVOO
Garlic Salt
Paprika
Pepper

Cut the potatoes into bite size pieces, mix with about a tablespoon of EVOO. Sprinkle garlic, paprika, and pepper to your liking. Cook at 425 degree for about 20 minutes or until potatoes are tender.

For the broccoli follow the same recipe.

Enjoy!