This recipe for pork roast with roasted apples and braised red cabbage is sure to appeal to the entire family.
Ingredients
Serves 6.
* Nonstick vegetable cooking spray
* 1 bone-in center-cut pork loin roast, (about 5 pounds, 6 ribs), rib ends frenched and chine bone removed
* Coarse salt and freshly ground black pepper
* 1 white onion
* 1 tablespoon fresh thyme leaves
* Extra-virgin olive oil
* 3 baking apples, such as Gala or Jonagold, halved horizontally
* 3 teaspoon unsalted butter
* Braised Red Cabbage
Directions
1. Preheat oven to 400 degrees. Line a roasting pan with parchment paper. Place a roasting rack inside pan and spray with cooking spray.
2. Generously season the pork with salt and pepper. Transfer to roasting rack, bone side down. Grate the onion on the large holes of a box grater. Press onion evenly over the pork, covering as much of the meat as possible. Sprinkle thyme over pork and generously drizzle with oil; roast for 1 hour.
3. Place apples, cut side up, around the pork, on the rack. Top each apple with 1/2 teaspoon butter, and season with salt. Return to oven; roast until a meat thermometer inserted in the center of the pork registers 140 degrees. about 45 minutes. Remove pork, and let stand 20 minutes before carving.
4. Slice the pork evenly between the rib bones, and serve with cabbage and roasted apples.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Monday, January 2, 2012
Pan Sauce for Roast Chicken
Pan Sauce for Roast Chicken
Make this easy sauce to serve with Roast Chicken
INGREDIENTS
Pan drippings and chicken necks left over from Roast Chicken with Herbs
1 cup dry white wine
1 tablespoon cold butter
Coarse salt and ground pepper
After preparing Roast Chicken, remove rack from roasting pan, leaving necks in pan; place pan on stove (it may need to be set across two burners) over medium-high heat. Cook, stirring occasionally, until necks and chicken bits remaining in pan are deep brown, 3 to 4 minutes; spoon off and discard all but 1/4 cup of the fat.
Add 1 cup dry white wine, and boil until reduced by half, scraping up browned bits with a wooden spoon, 4 to 6 minutes. Carefully pour contents of pan through a fine-mesh sieve into a small saucepan; add any juices that have accumulated on platter from resting chickens.
Remove pan from heat; add 1 tablespoon cold butter, and swirl pan just until butter has melted and sauce has thickened. Season with coarse salt and ground pepper; serve wtih roast chickens. (If necessary, reheat sauce but do not boil.)
Make this easy sauce to serve with Roast Chicken
INGREDIENTS
Pan drippings and chicken necks left over from Roast Chicken with Herbs
1 cup dry white wine
1 tablespoon cold butter
Coarse salt and ground pepper
After preparing Roast Chicken, remove rack from roasting pan, leaving necks in pan; place pan on stove (it may need to be set across two burners) over medium-high heat. Cook, stirring occasionally, until necks and chicken bits remaining in pan are deep brown, 3 to 4 minutes; spoon off and discard all but 1/4 cup of the fat.
Add 1 cup dry white wine, and boil until reduced by half, scraping up browned bits with a wooden spoon, 4 to 6 minutes. Carefully pour contents of pan through a fine-mesh sieve into a small saucepan; add any juices that have accumulated on platter from resting chickens.
Remove pan from heat; add 1 tablespoon cold butter, and swirl pan just until butter has melted and sauce has thickened. Season with coarse salt and ground pepper; serve wtih roast chickens. (If necessary, reheat sauce but do not boil.)
Roast Chicken with Herbs
Roast Chicken with Herbs
Prep: 15 minutes Total: 1 hour 30 minutes
Ingredients placed in the cavity of the chicken flavor it from the inside out during roasting. Experiment with onion, other citrus fruit, and your favorite herbs.
INGREDIENTS
Serves 8.
2 whole chickens (3 1/2 to 4 pounds each), rinsed and patted dry inside and out, necks reserved (livers and giblets discarded)
Coarse salt and ground pepper
1 lemon, quartered
1 head garlic, halved horizontally, then vertically
1 bunch fresh thyme
1 bunch fresh rosemary
2 tablespoons butter, room temperature
DIRECTIONS
Preheat oven to 475 degrees. Season chicken cavities with salt and pepper. Dividing evenly, stuff with lemon, garlic, and sprigs of thyme and rosemary (reserve a few sprigs of each for garnish).
With a heavy knife, coarsely chop necks, and scatter in a large roasting pan. Place chickens, breast side up, on a rack set in pan. Using cotton kitchen twine, securely tie legs together; tuck wing tips underneath chickens.
Rub chickens with butter; season with salt. Roast, occasionally brushing chickens with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165, about 1 hour. Transfer chickens to a platter; cover loosely with aluminum foil, and let rest 10 to 15 minutes before carving.
Prep: 15 minutes Total: 1 hour 30 minutes
Ingredients placed in the cavity of the chicken flavor it from the inside out during roasting. Experiment with onion, other citrus fruit, and your favorite herbs.
INGREDIENTS
Serves 8.
2 whole chickens (3 1/2 to 4 pounds each), rinsed and patted dry inside and out, necks reserved (livers and giblets discarded)
Coarse salt and ground pepper
1 lemon, quartered
1 head garlic, halved horizontally, then vertically
1 bunch fresh thyme
1 bunch fresh rosemary
2 tablespoons butter, room temperature
DIRECTIONS
Preheat oven to 475 degrees. Season chicken cavities with salt and pepper. Dividing evenly, stuff with lemon, garlic, and sprigs of thyme and rosemary (reserve a few sprigs of each for garnish).
With a heavy knife, coarsely chop necks, and scatter in a large roasting pan. Place chickens, breast side up, on a rack set in pan. Using cotton kitchen twine, securely tie legs together; tuck wing tips underneath chickens.
Rub chickens with butter; season with salt. Roast, occasionally brushing chickens with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165, about 1 hour. Transfer chickens to a platter; cover loosely with aluminum foil, and let rest 10 to 15 minutes before carving.
Taco Ring
Preparation time: 20 minutes
Baking time:20-25 minutes
2 TBSP olive oil
1 ½ lbs ground lean turkey or beef (see note)
2 packages (1.25 oz each) low-sodium taco seasoning mix
1c. water
2 packages (8oz each) refrigerated crescent rolls
Garnish:
Reduced-fat sour cream
Shredded iceberg lettuce
Chopped tomatoes
Shredded cheddar cheese
Guacamole
Place a rack in the center of the oven, and preheat the oven to 375 F.
Place the olive oil in a large skillet over medium heat. Break up the meat into bits and add it to the pan. Stir and cook until the meat cooks through, 3 to 4 minutws. Add the taco seasoning, and stir to distribute, then add the water. Cook, and stir over medium-high heat until the liquid cooks out of the meat, 4-5 minutes. Turn off the heat and set aside.
Unwrap the crescent rolls and unroll the dough; you will have 16 triangles. Place an ungreased baking sheet or pizza stone about 14 by 16inches on a work surface. Arrange the trangles of dough with the large ends of the triangles toward the center of the pan and the points hanging over the edge of the pan. Leave a 3-4 inch hole in the center. Press the dough as needed to connect the triangles and give you a nice space for placing the meat. Spoon the meat and seasonings in a ring in the center of the dough. Carefully bring up the ends of the dough, twisting and braiding the dough as needed as it crosses over the meat. (Don’t get too fussy with this because after this bakes it looks gorgeous whether the meat is covered or uncovered.) Place the pan in the oven.
Bake the ring until it is golden brown, 20-25 minutes. Remove it from the oven to cool for 3-4 minutes. Place a bowl of sour cream in the center of the ring and arrange the other condiments attractively to the side.
NOTE: you can boil chicken breasts, cool, shred and cook with taco seasoning and water instead of beef.
Baking time:20-25 minutes
2 TBSP olive oil
1 ½ lbs ground lean turkey or beef (see note)
2 packages (1.25 oz each) low-sodium taco seasoning mix
1c. water
2 packages (8oz each) refrigerated crescent rolls
Garnish:
Reduced-fat sour cream
Shredded iceberg lettuce
Chopped tomatoes
Shredded cheddar cheese
Guacamole
Place a rack in the center of the oven, and preheat the oven to 375 F.
Place the olive oil in a large skillet over medium heat. Break up the meat into bits and add it to the pan. Stir and cook until the meat cooks through, 3 to 4 minutws. Add the taco seasoning, and stir to distribute, then add the water. Cook, and stir over medium-high heat until the liquid cooks out of the meat, 4-5 minutes. Turn off the heat and set aside.
Unwrap the crescent rolls and unroll the dough; you will have 16 triangles. Place an ungreased baking sheet or pizza stone about 14 by 16inches on a work surface. Arrange the trangles of dough with the large ends of the triangles toward the center of the pan and the points hanging over the edge of the pan. Leave a 3-4 inch hole in the center. Press the dough as needed to connect the triangles and give you a nice space for placing the meat. Spoon the meat and seasonings in a ring in the center of the dough. Carefully bring up the ends of the dough, twisting and braiding the dough as needed as it crosses over the meat. (Don’t get too fussy with this because after this bakes it looks gorgeous whether the meat is covered or uncovered.) Place the pan in the oven.
Bake the ring until it is golden brown, 20-25 minutes. Remove it from the oven to cool for 3-4 minutes. Place a bowl of sour cream in the center of the ring and arrange the other condiments attractively to the side.
NOTE: you can boil chicken breasts, cool, shred and cook with taco seasoning and water instead of beef.
Chicken and Bow Ties with Sundried Tomato Cream Sauce
Chicken and Bow Ties with Sundried Tomato Cream Sauce
(Laura Bodine)
8 oz. bow tie pasta
2 cloves garlic, minced
1 lb. skinless, boneless chicken breasts, cut into thin strips
1 tsp. dried basil
1/8 tsp. crushed red pepper
3/4 cup chicken broth
1/2 cup oil packed dried tomatoes, drained and cut into thin strips
1/4 cup dry white wine
1/2 cup whipping cream
1/4 cup grated parmesan cheese
Additional cheese for topping
Cook pasta according to package directions; drain.
Meanwhile in a large skillet, cook the garlic in hot oil over medium high heat for 30 seconds. Add chicken, basil, and crushed red pepper. Cook and stir for 4 minutes or until browned. Add chicken broth, dried tomatoes, and white wine. Bring to boiling; reduce heat. Simmer uncovered about 10 minutes or until chicken is no longer pink. Stir in whipping cream and the 1/4 cup parmesan cheese; simmer 2 minutes more. Stir pasta into chicken mixture. Heat through. Pass additional cheese if desired. Makes 4 large servings.
(Laura Bodine)
8 oz. bow tie pasta
2 cloves garlic, minced
1 lb. skinless, boneless chicken breasts, cut into thin strips
1 tsp. dried basil
1/8 tsp. crushed red pepper
3/4 cup chicken broth
1/2 cup oil packed dried tomatoes, drained and cut into thin strips
1/4 cup dry white wine
1/2 cup whipping cream
1/4 cup grated parmesan cheese
Additional cheese for topping
Cook pasta according to package directions; drain.
Meanwhile in a large skillet, cook the garlic in hot oil over medium high heat for 30 seconds. Add chicken, basil, and crushed red pepper. Cook and stir for 4 minutes or until browned. Add chicken broth, dried tomatoes, and white wine. Bring to boiling; reduce heat. Simmer uncovered about 10 minutes or until chicken is no longer pink. Stir in whipping cream and the 1/4 cup parmesan cheese; simmer 2 minutes more. Stir pasta into chicken mixture. Heat through. Pass additional cheese if desired. Makes 4 large servings.
Chicken Peanut Thai Wraps
4 chicken breast (rub with olive oil, and sprinkle with salt and pepper. Then cook in a frying pan about 6 minutes on each side. Slice chicken diagonally.)
½ cucumber halve length wise, cut width wise.
3 TBSP cilantro, chopped and mixed with the cucumber
4 TBSP of some type of thai peanut sauce
Wheat totillas (put one tablespoon of the sauce on the tortilla)
Add sliced chicken, cucumber/cilantro mix, fold one end in and then fold the other two layers in.
½ cucumber halve length wise, cut width wise.
3 TBSP cilantro, chopped and mixed with the cucumber
4 TBSP of some type of thai peanut sauce
Wheat totillas (put one tablespoon of the sauce on the tortilla)
Add sliced chicken, cucumber/cilantro mix, fold one end in and then fold the other two layers in.
Barley Risotto with Asparagus and Parmesan
Barley Risotto with Asparagus and Parmesan
5 c. chicken broth
2 TBSP olive oil
1 large yellow onion, finely chopped
1 large clove garlic, finely chopped
1 ½ c. barley
1 c. dry white wine
1 lb asparagus, cut diagonally into 1-inch pieces
½ tsp salt
¼ tsp pepper
½ c. grated parmesan
warm the broth in a small saucepan over low heat.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7 minutes or until soft. Add the garlic and cook 1 minute more. Add the barley and cook, stirring, for 2 minutes. Stir in the wine and cook until the liquid is absorbed, about 3 minutes. Add the broth, ½ cup at a time, stirring occasionally and waiting until it is absorbed before adding more. Add the asparagus with the last ½ cup of broth and cook until tender. It should take 30 to 35 minutes for all the broth to be absorbed. Remove from heat, season with the salt and pepper, and stir in the Parmesan. Spoon into individual bowls.
5 c. chicken broth
2 TBSP olive oil
1 large yellow onion, finely chopped
1 large clove garlic, finely chopped
1 ½ c. barley
1 c. dry white wine
1 lb asparagus, cut diagonally into 1-inch pieces
½ tsp salt
¼ tsp pepper
½ c. grated parmesan
warm the broth in a small saucepan over low heat.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7 minutes or until soft. Add the garlic and cook 1 minute more. Add the barley and cook, stirring, for 2 minutes. Stir in the wine and cook until the liquid is absorbed, about 3 minutes. Add the broth, ½ cup at a time, stirring occasionally and waiting until it is absorbed before adding more. Add the asparagus with the last ½ cup of broth and cook until tender. It should take 30 to 35 minutes for all the broth to be absorbed. Remove from heat, season with the salt and pepper, and stir in the Parmesan. Spoon into individual bowls.
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