Boneless Pork Roast with potatoes and carrots

Made this for dinner one Sunday night.  I have so much food in the freezer I could eat for a year and never go to the store.  I believe I got this habit from my MOM, she did the same thing and I can remember as a kids I would always ask her ..."gee Mom why do you have so much food??  Her reply was always the same, ya never know when you won't be able to go food shopping and what if company dropped in, you'd always have food to make".  I would say now, pure logic.

This meal goes together quickly and not much fuss.  Make the marinate.
put meat (that has salt and pepper both sides) in a plastic bag, pour the marinate over pork and refrigerate about an hour or you could do over night if you have the time and have planned ahead.  Cook your potatoes and carrots for about 12 minutes, drain and set aside.

Marinate
put dry spices, garlic, lemon juice , zest, olive oil s & P in a blender or magic bullet and blend til you get a nice smooth texture.

3 lbs boness pork loin
5-6 russet potatoes
4 large carrots
6-7 cloves garlic
zest of 1 lemon
juice from lemon
2 heaping TBL oregano
1/4 tsp thyme
1/3 cup olive oil
salt and pepper.



Remove meat from bag, put in roasting pan and bake at 350°  for about an hour.  Add the potatoes and carrots after that hour and cook for another 45 minutes or so, until veggies are tender and meat is 145° internal temp.  Use a meat thermometer to always make sure you meats are cook properly.  I use the one with the probe and little counter thing that goes off when the meat is ready.  Let it rest at least 20 minutes, carve and serve.  You could make a pan gravy if you wanted from the drippings.  I put the information for that below.

**Pan gravy**  Use the dripping from roast and add a little water, stir then add some chicken stock or more water .  Make a slurry of corn starch or flour using water and dry mix.  Add to pan dripping and cook until it thickens.  Add salt and pepper to taste.  Serve over meat is desire.

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the Things You L♥ve.
Donna


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Potato Lasagna

Someone posted this on FB and to me it looked so yummy and easy, so of course I had to make it.  It's so simple and yet so delicious.  The only thing I changed *seems I never really follow a recipe to a T have to always change something* ...so with that said I added steamed aldente broccoli.  Need a vegetable in the dish.

Potato Lasagna
Serves 4-5

INGREDIENTS
5 potatoes, peeled
2 teaspoons salt
1 teaspoon pepper
8-10 slices ham
7-8 slices mozzarella cheese
5 slices bacon, cooked and crumbled
¼ cup parsley, chopped
2 cups shredded mozzarella cheese
1 cup heavy cream
2 eggs

PREPARATION
Preheat oven to 350°F / 180°C.
Slice the peeled potatoes into ½ centimeter slices.
Season the potatoes with salt and pepper, tossing them to make sure they’re coated evenly.
Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
Follow with another layer of potatoes, then the remaining ham and sliced cheese.
Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
Bake for about 40 minutes, until the cheese is a deep golden brown.
Cool slightly, slice, then serve!

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna

Cheesy Potatoes

I made these for Easter dinner, oh YUM!

7-8 large potatoes
3 green onions, chopped
4 TBL dried parsley
1 cup ricotta cheese
1/2 cup heavy cream
1/2 cup half and half
3-4 oz velvetta (white and yellow)
2 TBL butter



Preheat oven to 375°
Boil potatoes (with skins on, you could peel if you want).  Cook until almost done, they will continue to cook when you bake, so you don't want them overcooked.  Let come to room temperature.
In the pan that you will be cooking the potatoes in ,(I used a corning ware oval baking dish) cut potatoes add chopped green onions, parsley add just a pinch of salt and some black pepper, set aside.  In a small bowl combine 1/4 cup of the heavy cream and the ricotta, mix well.  In a small saucepan add the butter, rest of the creams and the cheeses and cook slowly til melted.  Pour the ricotta over the potatoes, pour the cheese mixture on top of that and toss the potatoes to fully coat.  Cover with foil and bake for about 35-40 minutes until tender and bubbly.  You can uncover for the last 10 minutes if you want to get a crust.  Enjoy
Have a wonderful week and Always Remember to Find the Time to Do All the things YOU L♥ve.
Donna

Marinated Roast Pork and Potatoes

This was a delicious meal.  I had a bonless roast pork in the freezer that needed to be cook soon and this turned out to be a very moist delicious way to cook it.

I used the meat thermometer to make sure it was done.  They have changed the temperature for pork from years ago.  They say now the internal temperature should be about 160° for roasts, of course you know you should take it out about 10°before it reaches that temperature so the meat and rest and the juices form in the meat.
Here are the potatoes

Marinade:
4-4.5 lb bones pork roast
4 TBL mustard
1/4 cup brown sugar
1/4 cup soy sauce
3 cloves garlic (minced)
salt and pepper

potatoes:
5-6 med to large potatoes, peeled and cut into chunks, salt and pepper and then toss them and a small sliced onion in oil.

Place roast in large plastic bag, add ingredients and let marinate at least 2-3 hours...best if you do overnight.
Preheat oven to 425° place roast in pan and cook on high heat for 15  minutes, turn oven down to 375° and continue to cook until the internal temperature in 150-155°.  Remove from oven and let rest for about 15-20 minutes.  For the potatoes you can par boil them is you like, I didn't do that I just peeled them and cut into chunks and when the meat was at about 125° I added them, and when I removed the meat I left them in the pan to finish cooking.

This was an awesome meal, I served this with sauerkraut and cooked carrots.  The only thing that was missing was some great biscuits.  Maybe next time.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna

Michael Symon's Lemon Chicken with Fried Potatoes

This is a very yummy recipe and doesn't take a lot of prep time.  I saw Micheal Symon make this on the Chew so of course I had to try it.  If you have not seen "The Chew" you should take the time to watch an episode or two.  They have great recipes and tips, the show is filled with lots of helpful information not just cooking.  The potatoes are shown below.


adapted from The Chew - Michael Symon
6-8 chicken thighs
2 cups Lemon Juice
1 cup Olive Oil
1/4 cup Red Wine Vinegar
3 cloves Garlic (sliced)
1/4 Cup Fresh Oregano (leaves only - chopped)
Salt and Pepper

instructions Preheat oven to 400F.

ingredients:

6-9 chicken thighs
2 cups Lemon Juice
1 cup Olive Oil
1/4 cup Red Wine Vinegar
3 cloves Garlic (sliced)
1/4 Cup Fresh Oregano (leaves only - chopped)
Salt and Pepper

instructions:

  Whisk together the lemon juice, olive oil, red wine vinegar, garlic, oregano, and season generously with salt and pepper. Pour over chicken and marinate for at least 30 minutes up to 4 hours.

Instructions:

 Heat a cast iron skillet over medium-high heat. Sear the chicken, skin side down. Flip the chicken over, then pour the remaining marinade into the pan and immediately transfer to the hot oven. Roast until chicken finishes cooking through, about 15 minutes.

ingredients:

 4 Potatoes (scrubbed and sliced into 1/2-inch thick disks or chunks)
Vegetable Oil (to fry)
Salt and Pepper

instructions Preheat 1/2-inch of vegetable oil in a cast iron pan. Arrange the potatoes in the pan and fry until crisp, about 2 minutes per side. Transfer to a paper towel lined plate, and season with salt and pepper while still hot.

You can put pan sauce over the chicken to serve. Garnish to taste with parsley.

Thanks for taking time from your busy day to stop by.  Have a wonderful day and Remember to Find the Time to do ALL the things YOU Love.
Donna

Ham, Cheese and Aspargus Rolls

I adapted this from here and did her suggestion of replacing the chicory with asparagus. I will try it though her way, just not sure when. :) I also found some smoked pork chops so I will try it with those also, again not sure when, but will post it when I do.
Printable

Ingredients:

1 1/2 lbs. asparagus
2-4 lbs potatoes
2/3 cup of milk
1 - 2 TBL of butter
1 1/2- 3 tbsp coarse mustard
6-12 cheese slices (I used Swiss)
6-12 ham slices
pepper
nutmeg
salt

Directions:

This will make enough for 3 or 5 just adjust your ingredients so you have enough. Peel, wash and dice the potatoes, add some salt, boil for about 20 minutes until tender. Preheat the oven to 400. Drain and mash using the milk and butter then add 1 TBL coarse mustard and some nutmeg. Taste, you don't want the nutmeg and mustard to overpower the potatoes. Parboil the asparagus for about 3-4 minutes, do not over cook because they will cook more while baking. Using a 9x13 pan spread the potatoes on the bottom of the pan. Roll the ham and asparagus in the cheese slices, place on top of the potatoes. Bake for about 25 minutes until the cheese is golden brown. Serve

Thanks for stopping by, have a wonderful day and Remember to Find the Time to DO all the things YOU Love.
Donna

Slow Cooker Corned Beef and Cabbage

  Belated St. Patty's day all.  Of course we had our Corned Beef and Cabbage.  This is my daughters favorite meal.  On her birthday she always wants me to make it.  I always make 2 corned beef, one in the pressure cooker and the other in a pot cooked very slow on the oven.  Well I got to thinking last night laying in bed and said to myself, why can't I just cook the second one in the slow cooker.  I wasn't sure on how long to cook it so of course I searched the net.  It  took 6 hours.  This is the one from the slow cooker.

Ingredients:
3 lb corned beef
3 large potatoes, peeled and cut into 1 inch slices
4 medium carrots, cut large pieces
2 stalks celery, cut in large pieces
1 small head of green cabbage
I cooked it for 3 1/2 hrs on high and then 2 1/2 on low.  Next time I will put the cabbage in a bit later, maybe just the last 2 1/2 hrs.  The potatoes were very good but we always have mashed potatoes with our cabbage and never have carrots or the celery.  I will for sure make this again this way.
Thanks for stopping by and Remember to Find the time to do ALL the things you love.
Donna

Oven Roasted Potatoes

Here is a very simple quick side dish.  They take about 25-30 minutes depending on how thick you cut them.  You can change the spices if you like.  Maybe try rosemary (my not a fan of it but you may like it) basil, Italian seasoning, maybe lemon pepper if you like that.  Just use your imagination and decide what would go with the rest of your meal.  I made lamb chops, love lamb.  I didn't feel like fussing so just had the lamb chops and potatoes.  Made a for a great dinner.

5 - 6 yukon gold potatoes peeled and sliced
1 1/2 tsp salt
pepper
1-2 TBL dried parsely
3 - 4 small garlic cloves
extra virgin olive oil

Wash, peel and cut potatoes arrange them in a baking dish and sprinkle oil all over potatoes then add salt, pepper,  parsley and the four garlic cloves.  Bake in oven at 425 degrees until golden and tender.  Mine took about 30 minutes. 

Enjoy!
Thanks for stopping by, have a wonderful day, and Remember to Find the time to do ALL the things YOU love.
Donna