Orange Roasted Pork

This is my favorite new way to cook pork and even chicken.  I'll assume beef would also be wonderful.

3-5 lb. Pork Roast(or other meat, boneless skinless chicken breast, etc...)
All Purpose Seasoning, such as Pappy's or Lawrys
1 Medium to Large Sweet Onion
2 cloves Garlic, Pressed or Finely Chopped
1 jar Orange Marmalade
1 cup Non-Alcoholic White Wine or Chicken Stock
2 Tbl. Hoisin Sauce
1 tsp. Kosher Salt(or to taste)
1/2 tsp. Fresh Ground Pepper
Sprinkle of Red Pepper Flakes

Rub roast or chicken pieces with all purpose seasoning.  Place meat in a 5qt. crock pot sprayed with non-stick spray.  Slice onions in have lengthwise, trim off ends, and slice into skinny half moons.  Top meat with onions.  In a medium mixing bowl, combine remaining ingredients with a whisk.  Pour over onions and roast.  Cook on high one hour, reduce temperature to low and cook another 5-6 hours. 

I served this over Turmeric Rice. 

Brown Sugar Baked Bacon

Some of these entries aren't exactly recipes, but techniques on how I prepare food.  Cooking bacon has always been a simple but messy no-brainer, right?  Fry it in a pan, wear long sleeves so you don't burn your arms, cook it until it's crisp, remove from pan and drain on a paper towel.  But tonight, I tried something else for our BLT's and my family all agree they were the best BLT's they've ever had.  I can't guarantee your house won't smell like bacon for days or weeks to come, but this is SO worth it.  And the smell drives the dog wild, lol.

Line a cookie sheet(2) with foil.  I used non-stick, which makes clean up easier too.  Lay bacon out on pan and sprinkle with fresh ground black pepper.  Using a scoop or measuring cup sprinkle sparingly with brown sugar.  You may need to spread it out a little more evenly using your hand.  Don't use your bare-touched-raw-bacon-hand to get more brown sugar if you need more.  Place cookie sheets in COLD oven(I used the bottom and middle racks).  Turn oven on to 400' and set time for 17-20 minutes.  This will all depend on how thick your bacon is.  I used thick cut bacon and had to cook it for a total of 28 minutes.  Switch the sheets half way through(move the bottom sheet to top oven rack, top to bottom, you get the pic) to ensure even baking.  Just watch the bacon closely after 20 minutes to prevent burning.

We all agreed, this is the BEST tasting bacon ever.  Yummmmy!

Tonight we had BL's(no tomatoes, I was out) on Homemade Cheddar Rosemary Onion Ciabatta Bread.  I just added about a Tbl. of dried rosemary, 2 Tbl. Dried Minced Onion, and 1 cup of grated Medium Cheddar Cheese to the dough.  The BASIC recipe for the Ciabatta Bread can be found HERE. 

Oh, and how I ate mine:  I used a low-carb tortilla to make a wrap.  Spread about 2 Tbl. Edemame Pesto(see below, I told you this stuff is a must) on the tortilla, leaving about 2" all around.  Layer bacon, about 1/8th of an avocado sliced, about a 1/4 roma tomato sliced, a little lettuce, salt and pepper to taste, and wrap up like a burrito.  It's not your vintage/classic BLT, but it's GOOD!  (burp)  I figured out these to be about 160 calories!

I know it looks extremely greasy, but the brown sugar actually makes a beautiful glaze for the bacon.

Chili (I served this at Girls Camp Fundraiser)

INGREDIENTS:

2 cans black beans(do not drain)

2 cans diced tomatoes

1 can tomato paste

1 can tomato soup

 2 Heaping Tbl. each Chili Powder & Cumin
2 Tbl. Reduced Sodium Soy Sauce

 1 Medium Onion, Diced

1 Jalapeno Pepper, finely diced, most of the seeds removed

1 Anaheim Pepper, finely diced, most of the seeds removed

3 Cloves Garlic, Minced

1 Tbl. Beef "Better Than Bouillion"

1 3 lb. lean Beef Roast, cooked and shredded

1 lb. chorizo, cooked and drained

Sriracha Sauce to Taste

DIRECTIONS:
In a large slowcooker, combine all ingredients EXCEPT meat.   Add enough water to the cans of beans to rinse all of the grainy fibery goodness out, about half to two thirds up the can.  Swirl around to loosen up all the residue and add "bean juice" to the crockpot.  Stir all the ingredients.  Cook on High 1 hour and turn down to Low for 5-6 hours, until onions are translucent and soft.  In a large non-stick pan, cook chorizo.  Pour into a fine sieve strainer and drain.  Go back and scrape the "bits" left in the pan, you can add a little water to help.  Pour the "bits" and drained chorizo into the chili mixture.  Add shredded beef and stir well.  Cook for one more hour.  The beef will soak up a lot of the liquid and it will thicken up.  Add Sriracha Sauce to taste if you'd like to add more heat.

**I slow-cooked the roast the day before in the crock-pot.  I use London Broil in the crock-pot A LOT, and this would also work well, any cheap cut will do, even pork.

Serve with Honey Corn Bread or Muffins.

Updated, my favorite version(10/10/15)

INGREDIENTS:

3  cans red kidney beans(do not drain)

2 cans fire roasted diced tomatoes

1 can tomato paste

 1 Heaping Tbl. each Pasilla Chili Powder, California Chili Powder, & Cumin
1 Tbl. Worchestire Sauce

 1 Medium Onion, Diced

1 Tbl. Minced Dried Onion

1 Jalapeno Pepper, finely diced, most of the seeds removed

3 Cloves Garlic, Minced

1 Tbl. Beef "Better Than Bouillion" 

1 tsp. ManSmith's Dry Fire Seasoning 

Salt and fresh ground pepper to taste.

Combine above ingredients in crockpot and cook on high one hour, then turn down to low and cook another 5-6 hours.

Add the ingredients below and more water if needed and cook on low for another hour.

2 cups cooked and shredded Beef Roast

2 cups cooked ground beef(drain the oil)

1 cup finely diced cooked bacon

1 Tbl. Cocoa Powder(good quality)

Foolproof Family Sunday Menu....

This is by far my favorite Sunday night dinner, other than one I don't have to fix myself.

Peppercorn Pork Tenderloin(quick braised, and yes, this is FAST!)

Mashed potatoes

Gravy

Green Beans



Hormel markets and packages these delicious tenderloins that just melt in your mouth. Even though they're fantastic BBQ'd, "quick braised" is my favorite way because the gravy you make from the drippings is just divine. They even claim on their website, "Foolproof, Flawlessly Seasoned Entrées – Always Juicy and Tender".

Heat oven to 400'. Drizzle a hot non-stick oven proof pot with olive oil, about 1 Tbl. and place two tenderloins. Brown the outside of the tenderloins for approx. 5-8 minutes each side, flipping only 4 times. When all 4 sides are browned add 4 cups vegetable stock/broth, bring up to boil and turn off heat. Cover, and place in hot oven for 1 hour. When thickest part of tenderloin reaches 180', it will be fork tender.

While tenderloin is cooking prepare mashed potatoes and vegetables.

My mashed potatoes:

8-10 large russet potatoes, peeled, rinsed, and cubed
Fat-free Half and Half
1 stick salted butter
salt & pepper to taste

Add potatoes to large pot and fill with enough water to cover all the potatoes. Cook on high until they begin to boil. Turn heat down to avoid overspill and cook on medium to medium-low for about 20 minutes until fork tender. Using a slotted spoon/wire bowl, remove potatoes to large bowl. Cut butter stick into cubes and add to potatoes. Add approx. 1/2 cup half and half to potatoes, salt, and pepper. Use a wire masher(not electric beaters, this releases too much starch and they become gummy) and smash until fluffy.

To make gravy:

Remove tenderloins and set aside and cover to "rest". Strain juice from pan through fine sieve colander to remove chunks. Return pan to stove top and melt 1/2 stick butter over medium heat. Add 1/2 cup flour to make roux. Gradually add vegetable broth/stock back to gravy, whisking constantly to keep smooth. You can also whisk a rounded Tbl. flour in with 1/2 cup potato water and add into gravy mixture whisking fast if the gravy is too thin. Add plenty of pepper. The juices from the pork will be remarkably lean, very little fat, because these pieces are very lean.

Pour gravy over pork and potatoes, and even tasty on green beans!

Copycat Cafe Rio From Someone Who Has Never Eaten There

My recipe for the pork differs a little from some available on the internet because I have tried it before and found there to be WAY too much liquid even though I cooked up twice as much meat with it. So, I've adjusted the liquid. Also the bean recipe is different because I found the beans to be a little bland and decided to flavor it up a bit, so it's not the Cafe Rio copycat, but it's slightly sweet and goes perfect with the pork and rice.

Café Rio Sweet Pork

4 lbs pork roast or tri-tip
1 28oz. can crushed tomatoes in puree***
3 tsp pressed garlic
2 cups brown sugar
1 round Tbl. Cumin
3 C Dr. Pepper
4 Tbsp molasses
1/2 tsp salt
Pepper to taste
Lg. pinch red pepper flakes

Place pork in crock-pot. Mix all other ingredients in a large bowl, and then pour over meat. Cook on high for 4 hours then switch to low for 4-6 more hours.

When done, remove meat from crock pot, reserving liquid. Shred meat with a forks in extra large bowl. Add 1-2 cups liquid into bowl with meat and mix. Allow to set a little to absorb sauce

***I found this recipe had entirely too much liquid in it.  I substituted 1 small can tomato paste, the Dr. Pepper provides A LOT of liquid, plus what the meat puts out itself.  You could even cut back on the Dr. Pepper to 1 1/2 -2 cups. 
Lime Rice
I prepared this in a rice cooker, if you cook on the stove, you will need a little additional liquid.

1/2 stick butter
2 1/2 C (uncooked) rice
3 1/2 C chicken broth
3/4 tsp salt
Pepper to taste
Zest and Juice 2 limes
2 Tbsp chopped fresh cilantro
1/4 tsp cumin or a few drops of sriracha sauce

Rinse rice in colander until water runs clear and then put into bowl of rice cooker. Add remaining ingredients and stir well. Set rice cooker on "white rice" setting. This takes approx. 30 minutes.


Creamy Cilantro Dressing

1 16 oz jar of green tomatillo based salsa or enchilada sauce
1 pkg buttermilk ranch dressing (dry)
1/2 C sour cream
1/2 C mayonnaise
1/2 C buttermilk(or milk mixed with 2 tsp. lime juice and "curdled")
1 C fresh cilantro
2 cloves pressed garlic
1/4 tsp cayenne pepper
1/2 tsp salt
2 Tbsp fresh lime juice
1/2 tsp cumin
1/2 C sugar
A few drops of Sriracha
Blend all ingredients together in blender until smooth and creamy.


Black Beans

2 cloves pressed garlic
1 15 oz. can black beans rinsed and drained
1 22 oz. can Bush's Steakhouse Beans

Bring all ingredients in saucepan to a boil, cover and let simmer about 5 minutes. Mash with potato masher until desired consistency. Serve on tortillas with shredded pork and rice.

Missing Mo Sunday Night Dinner....

Sunday=Day of Rest: Slow-coookers, make aheads, and paper plates! I LOVE afternoon church because I get to sleep in. I put the pork in the slow-cooker before I even take my shower for our first meeting at 1:00. Then when I get home, just throw it all together and pull the make-aheads out of the fridge. The most difficult part of this dinner was getting the oil up to the right temp, which I can't say it actually ever did. We rarely cook with anything other than olive oil, and I think the last time I deep fried something I was trying to impress my now husband making a tempura dish before we got married probably 19 years ago(which was so good!). There's a restaurant in San Luis Obispo, CA, Mo's that is our go to place for BBQ. Mo(L.K.) passed away a few years ago, but his menu items and the good times there will live on forever. I have no idea if I even came close to any of his recipes, but I could taste some Mo "touches" in these recipes. Enjoy!!!!

Slow Cooker Pulled Pork
2-3 lb. lean pork loin roast
cajun spices
chili flavored olive oil
Coat all sides of pork loin with spices and place in small slow cooker. Drizzle chili flavored olive oil over pork. Cook on low 6 hours.

Caramelized Onion, Jalapeno, & Honey BBQ Sauce
1 Tbl. Olive Oil
1 sweet onion, finely chopped
2 large jalapenos, finely chopped, leave some seeds for heat
sugar
1/2 cup non-alcoholic white wine(or Tequila)
1/2 cup honey
2 cups favorite bottled bbq sauce
2 Tbl. good Balsamic Vinegar
1/2 tsp. cayenne pepper
1/2 tsp. red chili flakes
1/2 sea salt
2 Tbl. butter

Sautee onions and jalapenos in olive oil in 2 qt. saucepot until translucent and slightly caramelized, sprinkle some sugar on the onion/jalapeno mixture to caramelize faster. Add wine and bring to boil, reduce heat and simmer until mixture is reduced by half. Add BBQ sauce, honey, balsamic vinegar and spices, simmer for 20 minutes. Using an immersion blender, puree sauce in pan. Remove from heat, add butter, and let cool.



Add about a cup of bbq sauce to the pulled pork and mix. Fill sourdough rolls with pork mixture and drizzle additional bbq sauce on top before adding cole slaw mixtures.

Cole Slaw
2/3 cup Best Foods Mayonnaise
6 Tbls. apple cider vinegar
2 Tbl. sugar
2 tsp. black pepper
1 tsp. sea salt
1 Tbl. Caraway Seeds
1/2 head each green cabbage and purple cabbage, finely sliced
Combine first 5 ingredients in a large mixing bowl until smooth. Add caraway seeds and cabbage, mix well and refrigerate until ready to use.

"Mo-jos"
There's no recipe, just slice scrubbed, cleaned, and dried potatoes on a mandolin. Deep fry in canola oil at a temperature around 350'(use a candy thermometer) until golden brown. Using a slotted spoon put on brown bag on cookie sheet to soak up extra grease and sprinkle with sea salt and black pepper.

Bacon Wrapped Water Chestnuts

1 c. brown sugar
2 Tbl. Worcestershire Sauce
2 c. ketchup
1 lb. bacon
2 8oz. cans whole water chestnuts, drained.

Preheat oven to 375'. In a med. size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup. Cut bacon in half. Wrap one slice of bacon around each chestut. Secure the bacon with a toothpick. Arrange the water chestnut wrapsin a 9x13 inch baking dish. Bake the water chestnut wraps for 10-15 minutes. Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps. Bake for 30-35 more minutes. Makes 8-10 servings.

Todd's Ratatouille (ra-tat-too-ee)

1/2 c. olive oil
1 lg. onion, diced into large pieces
1 lg. garlic clove, cut in half
1 pkg. of sweet chorizo(omit to make vegetarian)
1 med. eggplant, cut into 1 in. chunks
1 lg. green pepper, cut in 1 in. chunks
3 med. zucchini, cut in 1 in. slices
1/2 c. water
1 T. salt
2 tsp. oregano leaves
1 tsp. sugar
2 lg. tomatoes, cut in wedges

In large saucepot over med. heat, in hot olive oil, cook onion, chorizo, and garlic until tender, about 10 minutes. Discard garlic. Add eggplant and green pepper; cook for 5 minutes, stirring frequently. Stir in zuccini, water, salt, oregano, and sugar, heat to boiling. Reduce heat to med-low; cook 30 minutes or until vegetables are tender, stirring occasionally. Stir in tomato wedges; heat through, serve hot over couscous.