Friday, October 30, 2009

Pork Tomatillo

1 1/2 t. ground cumin
1 t. chili powder
1/2 t. salt
1/4t.  ground red pepper
1 lb pork tenderloin trimmed and cut into 1 inch cubes
1 T.  olive oil, divided
cooking spray
1 c. chopped Vidalia or other sweet onion
1 t. minced garlic
2 c. chopped tomatillos
2 c. halved cherry tomatoes
1/2 c. chopped fresh cilantro
4 c. hot cooked rice

Combine first 4 ingredients in a medium bowl.  Add pork; toss well.  Heat 1 1/2 t. oil in large skillet coated with cooking spray.  Add pork; saute 3 minutes.  Remove pork from pan; keep warm.  Heat 1 1/2 t. oil in pan over medium heat.  Add onion and garlic; saute for 30 seconds.  Add tomatillos; saute for 1 minute.  Add pork and cover.  Cook for 10 minutes or until pork is doen.  Add tomatoes and cilantro; cover and cook for 1 minute.  Serve with rice.  Makes 4 servings. 

Beef Stew

5 1/2 lb. chuch roast cubed
salt and pepper to taste
4 0z. pancetta, cubed
2 T. olived oil
1 yellow onion
4 carrots cut into pieces
1 celery root, cubed
2 sweet potatoes
2 red potatoes
3 cloves garlic minced
1 1/2 t. fresh Thyme
2 bay leaves
1/4 c. flour
2 c. beef stock
2 c. beef broth

Season beef with salt and pepper.  In large pot cook pancetta 5-7 minutes; transfer to paper towel lined plate.  Increase heat to medium high.  Brown beef in batches 3-5 minutes per batch.  Transfer to bowl.  reduce heat to medium and heat oil.  Saute oinions and carrots 5-7 minutes.  Add garlic, thyme and bay leaves, saute 30 seconds.  Add rest of vegetables.  Stir in flour and cook 1-2 minutes.  Add beef broth scraping bits off bottom of pot.  Add stock and pancetta, bring to simmer.  Add beef and reduce heat to low.  Cover and simmer until vegetables are tender.

Chicken Tortellini Soup

2 c. cubed cooked chicken
1 pkg. cheese tortellini
3-4 cans chicken broth
4 cans cream of chicken soup
1 c. chopped onion
2-3 t. minced garlic
2-3 t. dried Italian seasonings
1-2 t. dill weed
1 (16 oz.) bag frozen brocoli, carrots, cauliflower blend
salt and pepper to taste

Prepare tortellini according to package directions and strain.  In large empty pot saute garlic and onion in olive oil until transulsent.  Add chicken stir.  Pour and mix in broth, cream of chicken, vegetables and seasonings.  Bring to a boil.  Add tortellini.  Cook for addtional 5 minutes.  Serves 8.

Monday, September 21, 2009

Sweet Potato Fries

2 large sweet potatoes
1 T. Olive oil
garlic salt
Lowerys seasoning

Cut sweet potatoes into thin strips.  Put in ziplock bag, add seasonings and olive oil.  Shake to coat.  Place on greased cookie sheet.  Bake 350 for 15-20 minutes.

Green Beans with Garlic and Bacon

Fresh green beans snapped
1/2 pound bacon
3 cloves garlic
1 T. Olive Oil

Bring pot of water to boil.  Par boil green beans, drain and rinse with cold water.  Cook bacon and chop.  Heat skillet with 1 tablespoon olive oil.  Saute garlic 30 seconds, add bacon and green beans.  Cook for 4 minutes.  Serve.

Baked Chicken Parmesan

5-6 Chicken Breasts
 2 28oz can crushed Italian tomatoes
yellow onion chopped
2 cloves minces garlic
2 t. fresh basil
1t. fresh oregano
1 t. thyme
1 t. parsley
1 t. rosemary
olive oil
salt and pepper
Mozzerella cheese
Parmesan cheese

Saute onion and garlic over medium heat until onion is tender.  Add cans of crushed tomatoes, basil, oregano, 1/2 teaspoon each of thyme, parsley and rosemary.  Salt and pepper to taste.  Bring to a boil and let simmer for 10 minutes.  Bush chicken with olive oil, season with salt and peper and sprinkle with remaining thyme, parsley and rosemary.  Saute in pan 1 minutes per side.  Place in baking dish.  Cover with sauce, top with cheese and bake at 350 for 30 minutes.  Serve over cooked spaghetti noodles.

Saturday, September 19, 2009

Blueberry French Toast Casserole

1 loaf fresh french bread
3 eggs
3 cups milk
1 cup sugar
1t. cinnamon
1/2t. nutmeg
2 cups blueberries
1 cup chopped pecans

1/2 cup butter
1/2 cup brown sugar

Cut french bread into 1 inch cubes.  In large bowl whisk eggs, sugar, spices and milk.  Add bread and fold gently to coat all pieces of bread.  Cover and refrigerate over night.  Next morning spray 9x13 dish with Pam.  Add 1 cup blueberries to bread mixture.  Fold gently pour into baking dish top with blueberries and one cup of pecans.  In sauce pan melt butter, add sugar and mix until bubbly.  Pour over casserole cover with foil.  Bake at 325 for 45 minutes, uncover bake 15 minutes more.