Wednesday, December 4, 2013
Friday, November 15, 2013
This was Fantastic!! Try it right now!
1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water
Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy (I also made mashed potatoes and the gravy was delicious on them!).
Monday, November 4, 2013
Sunday, October 13, 2013
Pomegranate Pepper Salad
I have no exact measurements for this salad except for the dressing. A friend made it and just told me the ingredients. It is super yummy. I'm not the kind of person that would think of mixing these things all together, so I'm glad I know people who do. :) So just chop to your desire.
-Chinese Crispy Noodles
-Roasted Sunflower Seeds
-Roasted Sliced Almonds
1/4 Cup Vegatable Oil
3 Tbsp Apple Cider Vinegar
2 Tbsp Brown Sugar
Mix all three together and coat the salad with it.
- 1 (13 oz.) package (original crunchy, not soft & chewy) ~ I use Chips Ahoy!
- 1 (9 oz.) prepared graham cracker pie crust
- 1 c. milk
- 1 (8 oz.) container Cool Whip
- Set aside 2 chocolate chip cookies to crumble on top of the pie.
- Place milk in a measuring cup. Dunk 8 cookies, one at a time, in the milk and place in a single layer in the bottom of the graham cracker crust. (Dunk each cookie quickly or it will absorb too much milk and crumble apart on you.) Spread 1/3 of the Cool Whip evenly over the cookies.
- Dip 10 or 11 cookies, one at a time, in the milk and place in a single layer over the Cool Whip layer. Spread 1/3 of the Cool Whip evenly over the cookies. Repeat to create one more layer of cookies and one more layer of Cool Whip.
- Crumble the reserved 2 cookies and sprinkle on top of the pie. Cover and chill for at least 8 hours before serving.
- 3/4 c warm water
- 1/2 tsp granulated sugar
- 1 1/2 tsp yeast
- 2 Tbsp olive or canola oil
- 2 c all-purpose flour ( divided )
- 1/2 tsp salt
- 3 Tbsp unsalted or salted butter, melted
- 1 Tbsp grated parmesan
- 1/2 tsp Italian seasoning
- Place water and sugar in a large mixing bowl of a stand mixer. Stir until sugar dissolves.
- Sprinkle yeast over the water and stir few times. Let sit until foamy ( about 5 minutes).
- Turn the mixer on low speed and add 1 cup of flour and salt. Mix until combined.
- Add oil and mix well.
- Gradually add as much of the remaining cup of flour as you can ( it can be only 3/4 of it) and mix until the dough pulls away from the sides of the bowl.
- In the meantime, preheat the oven to 220 degrees F and when it's ready turn it off. Keep the door closed.
- Grease the skillet.
- Place dough onto a floured surface (use the remaining flour from the second cup) and fold the dough few times until you feel it's smooth and not sticky anymore. Shape into a ball.
- Roll out the dough into a size of your skillet.
- Place in skillet. Stretch up the sides. Cover with a kitchen towel and place in the oven for 20 minutes.
- Take the skillet out of the oven and preheat the oven to 400 degrees F. Make indentations in the dough with your fingers.
- Mix melted butter, parmesan and seasoning in a small bowl. Brush the dough with half the butter.
- Place skillet with dough in the preheated oven and bake 20 minutes, or until golden brown. Brush with remaining butter. Let cool until safe to the touch and slice. Serve.