Come see what is on the menu this week! I work toward once a week grocery shopping and fast, easy cooking!!

Wednesday, May 11, 2011

Post Updates - YUMMM

I have not been diligent with posting my recipes, but I have made some
winners! Check them out...

Balsamic Roasted Pork Loin
Slow Cooker Marmalade Curry Chicken Recipe
Authentic Louisiana Red Beans and Rice
Peach Pork Picante
Pork Chops with Oranges and Parsley

Recipes Below:

Balsamic Roasted Pork Loin


2 tablespoons steak seasoning rub
1/2 cup balsamic vinegar
1/2 cup olive oil
2 pounds boneless pork loin roast

Dissolve steak seasoning in balsamic vinegar, then stir in olive oil.
Place pork into a resealable plastic bag and pour marinade overtop.
Squeeze out air and seal bag; marinate 2 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C).
Place pork into a glass baking dish along with marinade.
Bake in preheated oven, basting occasionally until the pork reaches an
internal temperature of 145 degrees F (65 degrees C), about 1 hour.
Let the roast rest for 10 minutes before slicing and serving.

Slow Cooker Marmalade Curry Chicken Recipe

Here's a super simple chicken dish you can throw into the pot before you head out
the door to conquer the world.

The Ingredients.

4 boneless, skinless chicken breast halves or thighs
1 (18-ounce) jar orange marmalade (it can be sugar-free
organic if that's the kind of thing that makes you happy.
it's all good.)
1 1/2 teaspoons curry powder
1/2 teaspoon cayenne pepper (I didn't find this hot. if you've got
a wussy palate, don't use so much.)
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
1/4 cup chicken broth

The Directions.

Use a 4 quart slow cooker. Put the chicken into the bottom of your slow cooker.

In a small bowl, combine the marmalade with the dry spices and chicken broth.
You'll end up with a slimy orange gel that smells like ginger. Pour this on top of the chicken.

Cover and cook on low for 6 to 7 hours, or on high for about 4.

If when fully cooked the chicken isn't quite as moist as you'd like, you can cut
it into strips, then return it to the pot to soak in even more of the yummy sauce.

Serve over brown basmati rice.

Authentic Louisiana Red Beans and Rice
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice

1. Rinse beans, and then soak in a large pot of water overnight.
2. In a skillet, heat oil over medium heat. Cook onion, bell pepper,
garlic, and celery in olive oil for 3 to 4 minutes.
3. Rinse beans, and transfer to a large pot with 6 cups water. Stir
cooked vegetables into beans. Season with bay leaves, cayenne pepper,
thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then
reduce heat to medium-low. Simmer for 2 1/2 hours.
4. Stir sausage into beans, and continue to simmer for 30 minutes.
5. Meanwhile, prepare the rice. In a saucepan, bring water and rice to
a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans
over steamed white rice.

Peach Pork Picante

"Here's an easy mid-week pick-me-up!
Rub cubes of pork with taco seasoning,
saute until browned and then simmer in a tangy salsa,
with a dollop of peach preserves for a sweet surprise."

1 pound boneless pork loin, cubed
1 (1 ounce) package taco seasoning mix
1 cup salsa
4 tablespoons peach preserves

1. Season pork with taco seasoning. Heat oil in
a large skillet over medium high heat.
Add seasoned pork and saute until browned, 5 to 7 minutes.
Add salsa and peach preserves and mix well.
Cover skillet and reduce heat.
Let simmer gently for about 10 minutes and serve.

Pork Chops with Oranges and Parsley

For extra flavor, add a few green olives or capers along with the orange segments.


1 tablespoon vegetable oil
4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
Coarse salt and ground pepper
2 strips orange zest,
plus 1/2 cup orange juice and 2 oranges (or 1 can Mandarin Oranges with Juice),
1/4 cup fresh parsley leaves, chopped


In a large skillet, heat oil over medium-high. Season pork with
salt and pepper and cook until cooked through, 9 minutes, flipping once.
Transfer to a platter.

Add orange zest and juice to skillet. Cook until slightly thickened,
1 1/2 minutes.

Remove from heat and stir in orange segments.

To serve, spoon orange mixture over pork chops and top with parsley.