Glazed Pork Loin with Brussels Sprouts and Sweet Potatoes
1 ½ lbs. Pork loin, tied
salt and pepper
2 tablespoons grainy mustard
1 tablespoon cider vinegar
1 tablespoon dark brown sugar
1 lb. Brussels sprouts, halved lengthwise
1 lb. Sweet potatoes, cut into wedges
4 sprigs fresh thyme (or substitute dried)
2 tablespoons vegetable oil
1 firm-ripe bosc pear, cut into chunks
Preheat oven to 425. Season pork all over with salt and pepper, place in center of a roasting pan. In a small bowl stir together mustard, vinegar and brown sugar; brush all over pork. Scatter the brussels sprouts, sweet potatoes and thyme around pork. Sprinkle with with oil, any remaining mustard glaze, salt and pepper. Stir to coat. Transfer to oven and roast, tossing vegetables occasionally, until almost tender, about 30 minutes. Add 2 tablespoons water if vegetables stick to the pan. Stir in the pear and roast until the vegetables are tender and a thermometer inserted in the thickest part of pork registers 150, 15-20 minutes. Tent with foil if the roast starts to get too dark. Discard fresh thyme. Let roast rest 5 minutes, then thinly slice and serve with vegetables
Double Chocolate Chip Bundt Cake
Double Chocolate Chip Bundt Cake
1 cup cocoa
6 oz. Chopped bittersweet chocolate
¾ cup boiling water
1 ¾ cups flour
1 teaspoon salt
1 teaspoon baking soda
10 tablespoons butter
2 cups brown sugar
1 tablespoon vanilla
5 eggs
1 ½ cups sour cream
1 cup semi-sweet chocolate chips
powdered sugar as needed
Preheat oven to 350. Coat a 12-cup bundt pan with cooking spray. Mix cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over chocolate and stir to melt. Let stand to cool, 2-3 minutes. Meanwhile, combine flour, salt and baking soda. Cream butter, brown sugar and vanilla until creamy. Add eggs to the butter mixture. Fold sour cream into the cooled chocolate mixture. Add the flour mixture and the sour cream chocolate mixture to butter mixture and blend. Add chocolate chips and stir to incorporate. Pour into the prepared pan and bake 55 minutes or until an inserted toothpick comes out clean. Cool slightly before removing from the pan. Sprinkle with powdered sugar and serve.
1 cup cocoa
6 oz. Chopped bittersweet chocolate
¾ cup boiling water
1 ¾ cups flour
1 teaspoon salt
1 teaspoon baking soda
10 tablespoons butter
2 cups brown sugar
1 tablespoon vanilla
5 eggs
1 ½ cups sour cream
1 cup semi-sweet chocolate chips
powdered sugar as needed
Preheat oven to 350. Coat a 12-cup bundt pan with cooking spray. Mix cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over chocolate and stir to melt. Let stand to cool, 2-3 minutes. Meanwhile, combine flour, salt and baking soda. Cream butter, brown sugar and vanilla until creamy. Add eggs to the butter mixture. Fold sour cream into the cooled chocolate mixture. Add the flour mixture and the sour cream chocolate mixture to butter mixture and blend. Add chocolate chips and stir to incorporate. Pour into the prepared pan and bake 55 minutes or until an inserted toothpick comes out clean. Cool slightly before removing from the pan. Sprinkle with powdered sugar and serve.
Spinach Lasagna Rolls
Spinach Lasagna Rolls
4 oz. Softened cream cheese
10 oz. Pkg. Frozen chopped spinach, thawed and well drained
1 1/4 cup shredded low-moisture whole milk mozzarella cheese, divided
¼ cup grated parmesan cheese
6 cooked lasagna noodles
2 cups spaghetti sauce
Preheat oven to 375. Mix cream cheese, spinach, 1 cup mozzarella, and parmesan. Spread equal amounts mixture onto each of the cooked lasagna noodles; roll noodles up tightly and place seam-sides down into 9” square baking dish. Top with 2 cups spaghetti sauce and ¼ cup mozarella cheese. Bake 30 minutes.
4 oz. Softened cream cheese
10 oz. Pkg. Frozen chopped spinach, thawed and well drained
1 1/4 cup shredded low-moisture whole milk mozzarella cheese, divided
¼ cup grated parmesan cheese
6 cooked lasagna noodles
2 cups spaghetti sauce
Preheat oven to 375. Mix cream cheese, spinach, 1 cup mozzarella, and parmesan. Spread equal amounts mixture onto each of the cooked lasagna noodles; roll noodles up tightly and place seam-sides down into 9” square baking dish. Top with 2 cups spaghetti sauce and ¼ cup mozarella cheese. Bake 30 minutes.
Southwestern Pineapple Pork Chops
Southwestern Pineapple Pork Chops
4 boneless pork loin chops (5 oz. Each)
½ teaspoon garlic pepper blend
1 tablespoon canola oil
8 oz. Can unsweetened crushed pineapple, undrained
1 cup medium salsa
minced fresh cilantro
Sprinkle pork chops with pepper blend. In a large skillet, brown chops in oil. Remove and keep warm. In same skillet, combine pineapple and salsa. Bring to a boil. Return chops to pan. Reduce heat; cover and simmer 15-20 minutes or until tender. Sprinkle with cilantro
4 boneless pork loin chops (5 oz. Each)
½ teaspoon garlic pepper blend
1 tablespoon canola oil
8 oz. Can unsweetened crushed pineapple, undrained
1 cup medium salsa
minced fresh cilantro
Sprinkle pork chops with pepper blend. In a large skillet, brown chops in oil. Remove and keep warm. In same skillet, combine pineapple and salsa. Bring to a boil. Return chops to pan. Reduce heat; cover and simmer 15-20 minutes or until tender. Sprinkle with cilantro
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