Rosemary Center Cut Pork Roast

I don't know about any of you, but I love the aromatic smell of Rosemary, alone growing in table top planters or added in to food.  I think it gives meats, etc., an earthy fresh taste.  From what I have read, it also has healing and disease preventing properties. You only need a little added to whatever you are making, a little Rosemary goes a long way.  Believe it or not it's very easy to grow and you can pick it off of the bush or use it in it's dried form.  I don't have step-by-step photos for this recipe either, sorry.  I had mentioned this recipe in my last 2-recipe posts, Green Beans Almondine and Easy Creamy Mashed Potatoes. Those two items along with New England Baked Beans are what I had made along with this pork.  The New England Baked Beans still need to be added, I'm getting new recipes added as time allows.

What You Will Need:
Casserole Dish
Meat Thermometer
Large Plate
Paper Towel
Oven Mitts
Sharp Knife

Ingredients:
*Divide the seasonings in half*
3-Pound Center Cut Pork Roast
2-Tablespoons Dried Rosemary. You can use fresh if you prefer, this is what I had on hand at the moment. *Rub between your palms it will re-freshen it.*
2-Teaspoons Sea Salt
2-Teaspoon Cracked Black Pepper
2-Teaspoons Smoked Paprika
2-Teaspoons Granulated Garlic

*Note: Adjust your seasonings to your taste. Rule of thumb, for every pound of pork you need to cook it for at least a half hour. Internal temperature should register around 175-Degrees, no lower.*

Directions:

Pre-Heat your oven to 350-Degrees Fahrenheit

Remove the pork roast from the packaging and place on to the large plate. Pat dry both sides of the roast with the paper towel.  Sprinkle half of the seasonings on the top of the roast and pat them in using your hands. Flip the roast over and do the same to this side. Place the roast in to the casserole dish, add about a half inch of water to the bottom of the casserole dish, just enough to cover the bottom. Place in the oven and bake for an hour and a half.  Check on the roast a couple of times during the cooking process to see if there's still water in the bottom of the casserole dish, if not, add a little bit more. This prevents the roast from burning and sticking to the bottom of the dish. When the time is up, remove and stick the meat thermometer in the center of the roast, you want an internal temperature of at least 175-Degrees. Put on your oven mitts and remove from the oven and place on a heat resistant flat surface. You can also slit open a small section with a sharp knife to make sure it doesn't have any pink running juices inside. I actually do both just to make sure it's cooked evenly and thoroughly.  Once the roast has been cooked, leave to rest in the casserole dish for 10-15-minutes. If you cut and serve right away the juices will run and you will lose flavor.  Carve, plate and serve.

I had some mushrooms that I needed to use up, so I figured while the roast was cooking I might as well sautee them up as well.

The mushrooms were washed, dried and sliced.  I put them in a frying pan with 1-Tablespoon of butter, 1-Tablespoon of Extra Virgin Olive Oil.  1/2-Teaspoon of Sea Salt and 1/2-Teaspoon of Cracked Black Pepper. 1-Tablespoon dried Parsley. Cook until a light golden brown, serve. I had put them in to the refrigerator stored in an air tight container to use for a different meal.

Green Beans Almondine

This makes a delicious and nutritious vegetable side dish, you can pretty much serve this along side any meal. I paired this with Rosemary Center Cut Pork Roast (recipe will be listed on here as time permits.) Creamy Mashed Potatoes, New England Baked Beans (I will get that recipe on as soon as time permits.)  These are just suggestions for you and what I had served them with, the options are endless. *Sorry, I didn't take pictures of the listed ingredients and step-by-step instructions as usual, I was in a rush and had forgot.*

What You Will Need:
Sharp Knife
Large Frying Pan

Ingredients:
Handful of Almonds More Or Less, Whole or Slivered. *I used whole this time.*
1-Tablespoon Extra Virgin Olive Oil
1-Tablespoon Butter
Salt and Pepper To Taste
1-Small Sweet Onion, Peeled and Chopped
1-10.8 Ounce Bag of Green Beans *I used frozen "Steam Fresh" from Birds Eye.*

Directions:
Follow the directions on the green beans.  Set your stove top to medium high heat, add in the olive oil and butter, let melt. Once melted add in the onions cook until soft, I didn't caramelize (brown) them this time.  Once soft add in the almonds and green beans, cook for about 5-minutes stirring so everything cooks evenly.  Add salt and pepper to taste, serve with your meal of choice. Another delicious suggestion for you, sometimes I will add crisp cooked bacon to this dish.  Everything is better with bacon, right?  😁

 

Easy Creamy Mashed Potatoes

I'm one for trying to eat healthy and keeping as much nutrients in food as possible. For years I was taught that you peel and boil potatoes before you mashed them. I found on my own that you can microwave them with the skins on instead of boiling away nutrients.  I have also baked them in the oven and baked them on the BBQ grill with the top down giving them the same delicious results.  I'm sorry that I didn't do a step-by-step with this recipe, I'm sure it's pretty self explanatory, plus I got busy and forgot to take pictures. LOL! I had to really think about the measurements because I normally just eyeball (know what it looks like) because I have made them so often over the years. I also have a tasting spoon to taste after they are whipped.  Rule of thumb... "You can always add but you can't take away."

What You Will Need:
Measuring Spoons
Measuring Cup
Potato Masher
Sharp Knife
Large Bowl
Hand Mixer
Large Microwavable Plate
Fork

Ingredients:
8-Small Potatoes or 4-Large, Washed And Dried (2-Pounds Maybe?)
1 1/2-Cups Half and Half Warmed.  *Half and Half is sold here in containers, it's a mixture of half heavy (whole) cream and half whole milk. If you can't find it just do the half half measure of both.*
1-Teaspoon Sea Salt Or To Taste
1/2- Teaspoon Ground Black Pepper Or To Taste
1 1/2- Teaspoons Granulated Garlic or Roasted Garlic *This time I opted not to use it due to the meal I was serving it with.* Or To Taste
1/2 Stick Butter,  Room Temperature.
4-Ounces Cream Cheese, Room Temperature
Chives *I used dried this time*( Enough to Garnish the Top)

*Note: You can add more butter and cream cheese in later for your desired preference.*

Directions:
Place the washed potatoes on the microwaveable plate, pierce holes across the top of each potato with a fork.  Microwave for about 10-minutes or until fork tender.  When you can handle the potatoes, transfer in to the large bowl.  Cut the potatoes in to slices with the sharp knife, then mash with the potato masher.  Add in all of the above ingredients except the Half and Half.  Whip using the hand mixer until smooth, or leave some lumps, I make them both ways.  Now gradually add in the half and half, whip slowly. Continue adding in the half and half until it's the consistency that you prefer. Some people like their mashed potatoes a little more loose so use more half and half and some like them a bit more stiff, so use less half and half.  Top with chives and serve hot.

I had served these mashed potatoes with Green Beans Almondine, my home made New England Baked Beans and Rosemary Center Cut Pork Roast.  I will get those recipes and step-by-step instructions on here as time permits.

Chocolate Pizzelles

This recipe was paired with my Espresso Chocolate Chip Ice Cream to make ice cream sandwiches.  These are delicate cookies and you can only make 3 at a time. You also need to cut away the excess over-flow around the pattern with a pair of small kitchen shears - scissors.  I will tell you that you need to have time and patience, if you don't, then make Toll House Chocolate Chip Cookies instead or purchased store bought 😃.  This recipe makes 40, I broke 4 leaving me 36. Next time I will double the batch because they went so fast.  You will need a Pizzelle Iron it's similar to a waffle iron. Mine doesn't have interchangeable plates, I'm not sure if the modern versions do? Pizzelle are an Italian thin Waffle Cookie normally served around the Christmas holiday, they are also known as Ferattelle. At the holidays they are made with Star Anise which I like, my kids and grand kids don't. You can make them in an array of flavors and they can be decorated too, you can make them all year round because I do.

What You Will Need:
Patience and time 😉
Pizzelle Iron
Measuring Cup
Measuring Spoons
Spatula
Stand Mixer With Both Whisk and Paddle Attachment *You can use a hand mixer if you don't have one.*
Sifter
Pastry Brush
2-Small Bowls *1-for Vegetable Oil and 1-For excess that gets cut away.*
2-Baking Wire Racks
Small Kitchen Scissors - Shears
Semi-Tasse or Teaspoon For Batter

Ingredients:
3-Eggs *I used 3, if you want a softer cookie use 4.*
1-Tablespoon Pure Vanilla Extract
1-Cup Melted Butter *Do Not Use An Oil or Margarine*
1-Cup Sugar
1/2-Teaspoon Cinnamon
1/4-Teaspoon Salt
1/4 - 1/2 Cup Pure Cocoa Powder *I used 1/4-Cup this time, I didn't want the chocolate to over power the ice cream*
1-Tablespoon Baking Powder
2-Cups All-Purpose Flour *I use Unbleached*
1-Tablespoon Or So For Coating Your Iron

Note:
Keep your vegetable oil bowl with the pastry brush next to you on the counter or where you are preparing the cookies. Heat the Pizzelle Iron on heat setting #4, or by your iron's manufacturing instructions.  Close the lid on the iron the light will turn green when it's at the desired temperature. I re-season mine at each use meaning.... lightly coat, brush vegetable oil onto the bottom plate. Don't saturate a little goes a long way. Prepare your batter.

Directions:
Using your whisk attachment to your stand mixer, add eggs and whisk.  If you don't have a stand mixer use a hand mixer or whisk. Add in your sugar and beat until smooth.  Now add in your melted butter and vanilla extract whisking until incorporated, well blended.  Whisking these ingredients will make them fluffy. Change to the paddle attachment or use your hand mixer. Place your sifter over the mixing bowl, add the remaining dry ingredients in to the sifter and sift a little at a time. Turn on your mixer, and mix until well incorporated. Shut off the mixer, place the sifter back over the bowl, sift a little more, repeat until all of the dry mixture is now blended with the wet. The mixture should be firm but not stiff.

Once your iron turns green for the desired temperature, use a Teaspoon or Tasse and drop the mixture into the center of each design. Don't use too much because you will have an over flow and a mess.  Close the top down and lock.  Wait for the light to turn telling you they are done.  Each iron is different, so again go by your manufacture's instructions. When the light tells you they are done, unlock, lift the top up and ever so gently remove with your spatula.

Gently transfer the cookies onto a baking wire rack. Once they are cool enough to handle, gently cut around each design with your kitchen scissors separating - removing the excess.  Place onto the other baking wire rack. I use 2-wire racks, one for placing the hot cookies on to and the other to place the cookies that have been cut out.

Repeat this process until all of the batter is used up. For each batch of 3-cookies I brush on a little vegetable oil with the pastry brush. You don't have to but I find it prevents them from sticking.  I also have an extra bowl by my side to put the excess cookie pieces. I store them in a zip lock storage bag and use them to top ice cream, or crush them up for pie crust, etc.,. Of course you will be needing more than just one batch. If my grand kids are here they eat them as soon as they are cut away.   I make them through out the year so the excess tend to accumulate, I hate wasting and throwing them out.  You can freeze them, if you do then use a freezer bag or air tight freezer-safe container.

For the ice cream sandwiches, lay one flat on a plate and add a scoop of the home made ice cream or store bought. Top the ice cream with another cookie and serve or you can eat them as is.  Suggestions: While warm I have used a little wooden dowel and rolled them using as decorative Cannoli Shells, as well as, putting them in to a large cup muffin tin and letting them cool making little edible bowls for ice cream, mousse, etc.,. Enjoy!!

Espresso Chocolate Chip Ice Cream

I had previously mentioned this recipe on my "Caprese Salad With A Twist" post.  I had made this for dessert, along with home made Chocolate Pizzelles.  I paired them together making ice cream sandwiches, they were a real hit with my two grand kids.  Although I do have an ice cream maker, this recipe doesn't need one, how great is that?  My mistake was only making one batch, next time I'll make two. 😊

I will tell you that you need to have patience and time for the Pizzelles, if you don't, then make Toll House Chocolate Chip Cookies instead. Or purchase cookies at the store. LOL! These cookies are delicate and you can only make 3 at a time, you also need to cut the excess over flow away and separate them with little kitchen shears-scissors around the pattern. I broke 4 out of 40, leaving 36. Although delicate, they are pretty and taste really good. I'll go in to more details when I post the recipe.

What You Will Need:
1-5x9 (1.5 Quart)  Glass Loaf Pan
Measuring Spoons
Measuring Cups
Can Opener
Spatula
Large Bowl
Stand Mixer With Whisk Attachment. *If you don't have one, use a hand mixer and large bowl*
Plastic Wrap

Ingredients:
1 14-Ounce Can of Sweetened Condensed Milk *Not Evaporated, that is something completely different*
2-Cups Cold Heavy Cream
1-Tablespoon Instant Espresso Coffee
1-Tablespoon + 1-Teaspoon Coffee Extract
2-Cups Semi-Sweet Chocolate Chips *I used Ghiardelli Medium Size*

*Note: You can adjust the amount of coffee extract, I like mine to have a stronger coffee flavor, this is not too over powering. Taste the espresso whipped cream using a little coffee extract at a time, you  can decide how much you like.*

Directions:
Add the espresso coffee and the heavy cream into your stand mixing bowl. Mix on high until the espresso dissolves and the whipped cream forms stiff peaks.





















In the large mixing bowl not the stand mixing bowl, add in the condensed milk and 1/2-Cup or so of the espresso whipped cream. Gently fold in the condensed milk with a spatula, you want to have stiff peaks of the espresso whipped cream. Now add in some more of the espresso whipped cream from the stand mixing bowl, again gently fold in.  Keep transferring the espresso whipped cream into the large mixing bowl and continue to fold until all of it is transferred to the large bowl.

Now add in the chocolate chips, stir gently, folding until it's well blended.  Next, pour the mixture into the glass loaf pan, spread it evenly across the top using your spatula.  I added extra chocolate chips on the top, you don't have to.  Cover the glass loaf pan tightly with plastic wrap and freeze over night.





















Once hardened you can serve in bowl, in a cone, etc., or make ice cream sandwich cookies as I had previously mentioned. I will post the Chocolate Pizzelles as soon as time allows. Using a sharp knife, slice the ice cream, lay it onto a plate. Using a medium size round biscuit cutter, cut the ice cream into a circle. Place between two round cookies and enjoy!

My Caprese Salad With A Twist

Life around here has been a bit hectic to say the least, so on this particular day I had made an Italian supper-dinner that looks beautiful and wasn't all that time consuming or hard to make.  Along with my Caprese Salad, I also served Aglio Et Olio using Farfalloni Pasta that I had found in a specialty store. I also had found Lady Fingers, Lumaconi Pasta, along with beautiful heirloom tomatoes. For dessert I had made home made Espresso Chocolate Chip Ice Cream Sandwiches, made with home made Chocolate Pizzelles.  For Pizzelles, I will tell you that you need to have patience and time, if you don't, then make Toll House Cookies instead. LOL! These cookies are delicate and you can only make 3 at a time, you also need to cut away the excess over flow away and separate them with little kitchen shears-scissors around the pattern. I brok 4 out of 40, leaving 36. I'll go in to more details when I post the recipe. Unfortunately my computer is having some issues, so I'll get those recipes and a few others posted here as soon as I can. Now....on to the Caprese Salad.

What You Will Need:
Sharp Knife
Large Platter
Linen Hand Towel or Paper Towels to dry your produce, or let air dry.

Ingredients:
8-9 Fresh Strawberries, Large, washed, dried, tops removed and Sliced in to halves
1-Cup Fresh Blue Berries washed and dried
8-Fresh Basil Leaves
1-Yellow With Red Streaks Heirloom Tomato, Medium. Wash, remove tops and sliced into wedges.
1-Red Heirloom Tomato, Medium. Wash, remove tops and sliced into wedges.
1-Pink Heirloom Tomato, Medium. Wash, remove tops and sliced into wedges.
1-Fresh Mozzarella Cheese Ball, Medium
1-Bottle Strawberry Balsamic Vinegar *I use Maple Grove Farms*

*Note: I used Heirlooms because they are so pretty with different shapes, sizes and pretty colors. You can use regular tomatoes if you like.*

Directions:
In the middle of your large platter place the mozzarella ball. Arrange the blue berries so they go all away around the mozzarella.  Next, arrange the halved strawberries so they go all way around the blue berries.  Next, alternate the sliced tomatoes by color all away around the strawberries.  I laid one slightly on top of the other. Top the tomatoes with the fresh basil leaves. On top of the mozzarella ball place 3-strawberries.  Drizzle the top and the sides with the strawberry balsamic vinegar, to your liking.  You can always add more when you plate it. That's it, enjoy!   With this and any of the recipes I share, I'd love to get some feed back from my loyal followers.

Beet Relish

Admittedly I am not a fan of beets, when I was a kid my grand parents on both sides and my dad made them often.  To me they tasted like dirt, how our taste buds change as we become adults.  This actually is really good and tastes nothing like dirt. 😊  I was first introduced to this relish by a friend that owns several hot dog stands and he serves it on his hot dogs.  I searched and searched and played around with different recipes until I found one that tasted close to his, the recipe was never given to him, just several jars of beet relish, "hey.... now that's not fair!" You can use this on hot dogs, hamburgers, etc.,. This is so easy to make you won't believe it.  You can process - can this relish with a water bath or pressure cooker.  I make a few jars and keep it in the refrigerator, I wouldn't keep it longer than 2-wks due to it not being processed-canned. I actually doubt it will last that long it's that good. This recipe is for 3/4 of a Quart Jar.

What You Will Need:
Quart Size Mason Jar Sterilized
Funnel Sterilized
Large Pan
Measuring Cup
Measuring Spoons
Rubber Dark Color Spatula or Wooden Spoon *The spoon might stain*
Paper Towels or Old Hand Towel *Optional beets stain counter tops.*
Rubber Gloves *Optional beets stain your hands*
Box Grater
Sharp Knife
Vegetable Peeler

Ingredients:
4-Cups Raw Beets, Washed, Peeled and Grated
1/2-Cup Apple Cider Vinegar + 1-Tablespoon
1 1/4-Teaspoons Salt *I used Sea Fine Salt*
1/2-Teaspoon Ground Cumin
1/2-Teaspoon Ground Allspice
2-Tablespoons Pure Honey
1-Teaspoon Ground Cinnamon
2-Teaspoons Dried Yellow Mustard Seeds
1/2-Teaspoon Ground Cloves
1 1/4-Cups Water

Directions:
Put on your rubber gloves and washing the beets.  Cut off the tops, peel and grate all of them.  I placed several paper towels under my box grater and also on my counter top to protect from staining.  Place all of the ingredients in to the large pot, place on to your stove and set the temperature to high-heat. Stir all of the ingredients with a spatula or wooden spoon until the honey dissolves. Now increase the heat to a boil, once it boils, reduce the heat to a simmer and cook for about an hour and a half or until the liquid is almost gone in the pot.  I stir a few times during the cooking process. Test the beets, they should be tender not mushy.  Remove from the stove and place on a heat-resistant surface. Taste the beets to see if they need more seasonings, everyone has their own different tastes, you may want to leave it as is, or add some more of the above seasonings.

Now, place the funnel over the top of your sterilized mason jar, scoop the beet relish in to the funnel. Once the jar has all of the relish inside, tightly seal the jar with the lid.  Let the jar cool because it is hot.  Once cooled, place in your refrigerator, I like to let it set and get cold for at least 24-hours so all of the flavors meld together. Suggestion: I served my beet relish over all-beef natural hot dogs with a side of blue  potato salad.  Petite blue potatoes are delicious and give a pop of color. Serve and enjoy!