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Monthly Archives: May 2019

Deliciously Sweet Pork Roast

Easy Brown Sugar Pork Roast

Ingredients

1 (3 to 5 pound) pork shoulder

1/3 C. Worcestershire sauce

3/4 C. light brown sugar

1/2 tsp. dried thyme

1/2 tsp. pepper

1/2 C. water or apple juice

1 tsp. salt

Directions

1. Preheat the oven to 325F. Grease a 9×13 baking dish with cooking spray. Place the pork shoulder into the previously prepared baking pan. Pour Worcestershire over the pork. Combine sugar, thyme and pepper. Pat sugar mixture over meat to form a sort of crust. Pour water or juice into bottom of pan.

2. Place pork immediately in the oven and cook for two – four hours, uncovered, or until meat thermometer registers 160F. Remove meat from pan. Add salt to juices and serve with sliced or pulled pork.

Adapted from Relish

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Keto Friendly Chicken Casserole

This delicious Chicken Parmesan Casserole can be served with or without pasta. It’s super quick, healthy, and easy weeknight dinner for your whole family.

Chicken Parmesan Casserole

Ingredients

1.5 lb. cooked chicken – diced

2 jars of marinara sauce

1 ¾ C. shredded mozzarella cheese

½ C. grated Parmesan cheese

1 ½ –2 Tbsp. olive oil

1 C. Panko bread crumbs (if use finer bread crumbs, not flacked kind like Panco, I suggest you to use just ¾ cup or the top will be too sandy)

1/2 tsp. Italian seasoned salt-to taste

1 ½ –2 Tbsp. freshly chopped parsley for serving

Directions

1. Preheat oven to 350 F and grease a 8 ½ x 8 ½ inch casserole with olive oil or cooking spray.

2. Place the chopped cooked chicken into the previously prepared baking dish and pour marinara sauce over the chicken, stir to combine. Spread shredded mozzarella cheese on top to cover the chicken. Sprinkle with grated parmesan.

3. In a small bowl stir together bread crumbs and Italian seasoned salt. Add 1 tablespoon of olive oil and stir well. If it seems to dry and the crumbs are not evenly moistened add more olive oil and stir to combine. It depends on the texture of bread crumbs you us. Finer crumbs will seem to dry and need more oil, flacked crumbs like Panko need less oil.

4. Sprinkle bread crumb mixture over the cheese and bake for twenty-twenty five minutes until bread crumbs get nice golden color. Sprinkle freshly chopped parsley before serving if desired. Serve with a salad or another green vegetable.

Source Oh my goodness chocolate desserts

The Pioneer Woman’s Herb Roasted Pork Tenderloin

Herb Roasted Pork Tenderloin with Preserves

Ingredients

2 whole Pork Tenderloins

Salt And Pepper, to taste

8 Tbsp. Herbes De Provence, Or More If Needed

1 C. Preserves (fig, Peach, Plum)

1 C. Water

1 Tbsp. Vinegar

Directions

1. Preheat oven to 425. Lightly grease a 9×13 baking dish with cooking spray. Set aside. Next, season the pork tenderloins liberally with salt and pepper, then with Herbs de Provence, pressing to get the herbs to adhere to the pork.

2. Place the pork onto the previously prepared baking dish and roast in the oven for twelve to fifteen minutes (or until no longer pink). Remove from the oven and let it rest for ten minutesWhile the pork is resting, combine preserves, water, and vinegar in a small pan and bring to a simmer. Slice pork into thick pieces, then spoon the sauce/glaze over the slices. Serve with mashed potatoes, grits…anything you’d like! Enjoy!

Source The Pioneer Woman

Multi-purpose Mexican Shredded Beef

Excuse my absence from cooking for a long while my family and I unexpectedly had to put our beloved dog (Kianni) down about a week ago. She was a very sweet and special dog. It has been very sad for everyone in my family, but we’re thankful that she is no longer suffering. One of my fond memories of her is when she would clean up the food droppings I left on the floor. She was a great cooking sidekick. I am going to miss her so much!

Okay. Back to the recipe.

This all-purpose Slow Cooker Mexican Shredded Beef is perfect for fajitas, tacos, burritos and more!  Fast and easy prep work and your crock pot does the rest. It was delicious! I promise you and your family will not be disappointed.

Slow Cooker Mexican Shredded Beef

INGREDIENTS

3 pounds beef chuck roast

1 onion, diced

4 garlic cloves, minced

2 Tbsp. tomato paste

Juice of one lime (1-2 tablespoons)

1 Tbsp. chili powder

1 tsp. cumin

1 tsp. paprika

1 tsp. dried oregano

1 tsp. kosher salt, plus more to taste

1/4 tsp. red chili flakes

Directions

1. Combine together the chili powder, cumin, paprika, salt, oregano and red chili flakes, Set aside. Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture.  Stir everything together until fully mixed.

2. Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.Place the meat on top of the onion mixture and set cook on low for seven- eight hours. Total cooking time will vary for different roasts. 

3. After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them.   (If the meat is still too tough to shred, it needs to be cooked a little longer.  Cook for an additional thirty-sixty minutes and check it again.)  Stir to mix well with the sauce.  Cover and continue to cook on low for another thirty-sixty minutes. Before serving stir well again to mix the meat with the sauce.  Taste meat and season with more salt to taste.

Source Fox and Briar

Kianni