Wednesday, April 25, 2012

Pan Seared Pork with Stewed Tomatoes and Corn

My family is all about trying to save a few pennies here and there. One of the ways we like to save is buying a pork roast instead of already sliced pork chops.  The savings are generally around $2-3, which in this economy, goes along way. In creating this blog and cookbook, I added a chapter on 10 ways to cook a pork roast. This is one of the recipes.


1.5 lb pork roast, sliced into 1/2 inch thick medallions
A pinch each of Salt, Pepper, Nutmeg, and Garlic Powder
2 Tbsp Olive Oil
2 Tbsp Butter
1 cup Chicken Broth
1 Large white onion, sliced





-->Heat Olive oil and butter in your Cast Iron Skillet on Med-Hi; Preheat oven to 375*




-->Season pork with salt, pepper and a pinch of nutmeg on one side.
Place seasoned side in pan, season the other side with salt, pepper, and garlic powder.
Sear for 5-7 minutes on each side.




--> Place chicken broth and arrange onions on top of pork. 




--> Bake for 20 minutes, flip medallions over and break up onions. Bake for another 15-20 minutes.






Stewed Tomatoes and Corn
1 can of Stewed tomatoes, drained
2 can sweet yellow corn, drained and rinsed
1Tbsp butter
2 Tbsp chicken broth
Pinch of Salt, pepper, and garlic powder




--> In a medium sauce pan, melt butter on med-hi
-->Add corn and stewed tomatoes, season with salt, pepper, and garlic powder.




--> Warm for 10-15 minutes; stirring occasionally.


--> After you turn the pork, I would start the stewed tomatoes and corn. That way, it will be done when you pull the pork out of the oven. Everything will be ready to serve.  Enjoy!!



Sunday, April 22, 2012

Roasted Potatoes

This side dish is another simple and delicious addition to a meat dish. I prepare the dish first and have it cooking while I am making my meat and other vegetables.

9-10 small-medium red potatoes, cut into cubes
2 cloves of garlic minced
Salt, pepper, Italian seasoning, red pepper flakes
Olive Oil

--> Peel and cubed potatoes

-->In a large bowl, combine potatoes, minced garlic, Italian seasoning, s&p, red pepper flakes, and olive oil.

--> On a foiled and greased baking sheet, place potatoes in a single layer. Bake at 350* for 35-40 minutes, turning at about 20 minutes.
--> Serve with a meat and vegetable of your choice.

Tomato Mozzarella Salad

This salad is a simple, delicious and low Carb addition to any meal. I first discovered it at my husband's cousin house and have added my own twist throughout the years.

1 lb fresh mozzarella, sliced 1/8" thick.
1 large beef tomato, sliced
1 large yellow tomato, sliced
3 Tbsp Olive Oil
Salt and Pepper
5-7 fresh basil leaves

--> Season tomato slices with S&P


-->On a large platter, alternate tomato slices and mozzarella slices.

--> Roll basil leaves into a cigar and slice.





-->Drizzle Olive Oil and sprinkle basil leaves over tomatoes and mozzarella.

-->Enjoy!

Easter Dinner

Easter. A time for reflection. A time for families to gather and go to church to celebrate the resurrection of our Savior. In our family, that is what we do. We then have a traditional, sit down dinner with all the trimmings. Equivalent to Thanksgiving and Christmas dinner, the capacity of the food which is consumed with the time spent afterwards unbuttoning pants and looking for a good place to nap. The hammock was a favorite spot this year.

This year, I decided to host our Easter dinner. I love to entertain and I feel that I do a good job at it as well. In this excerpt, I will be giving tips on how to have a beautiful, inexpensive Easter decor for your table and for your guest. As well, as a reasonably budgeted and thought out menu.

The first tick on the perceptual list is to come up with your guest list. You have to know how many guests you will have before you can start budgeting and planning the menu and decorations. I have tried many a ways to send invitations. Word to mouth is good, but if your significant other doesn't happen to tell you how many he has invited and you have in your mind how many you have already invited...there could be an issue. Not to pull a page out of the 50's, but the hostess should be able to control the invitation list; with, of course, open communication with the host. I have tried the postal invites, emails. Facebook, and my favorite e-vites from punchbowl.com. The main issue I always have is in the RSVP. Time for my soapbox....It is very important when you receive an invitation with an RSVP, that one RSVP in a timely manner. As a hostess to many a party, the amount of food and the amount of decorations/party favors is dependent on the RSVP received. As a guest, if you do not RSVP, don't expect there to be enough food or favor for you to have some. Harsh..yes. BUT, it doesn't take 5 minutes to pick up the phone or write an email to the hostess saying Yes or No to the event. Granted, I break my own rule, and make a little extra just in case I have that one or two persons that don't RSVP. If you decide to e-vites, my favorite place on the web is www.punchbowl.com;  its free and user friendly.

Once you have a guest list, then you should be able to have a handle on how much you will need for decoration, party favours, and the menu. I happen to be a conniver of the Dollar Tree, Dollar General, and Walmart. These three store are your friends when it comes to entertainment on a dime budget. This Easter, I decided to do very simple decorations. A vase of tulips and the pretty silver birds I received for helping at Crystal's wedding. Each of the guests had a traditional Easter basket with candies and cute little toys I got at Dollar Tree and Walmart. The table was set with spring colours of Fiesta ware dishes. The name plates, favour baskets with Hersey Kisses and their name. It doesn't have to be expensive or elaborate to be beautiful.





The Menu: In choosing a menu, one must consider several factors. 1. How many guest. 2. Personal preferences. 3. The genre (Traditional, American, Italian, etc).

This Easter, I chose the traditional Easter menu with a few variations. Ham, spiral cut and honeyed. The vegetables and starches were as followed:  sweet potato casserole, roasted potatoes, creamed carrots and peas, tomato and mozzarella salad, deviled eggs, and rolls. Dessert was strawberry mini cakes and lemon meringue pies.





Happy Entertaining!