Slow cooker pork loin roast

 Ingredients

3 pounds pork loin

2 teaspoons thyme

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon white pepper

3 tablespoons olive oil, divided

2 tablespoons butter

1 onion, finely chopped

3 cloves garlic, minced

½ cup chicken broth

¼ cup apple vinegar cider

1 tablespoon dark brown sugar

Optional Ingredients

2 tablespoons corn starch

fresh parsley for garnish

Directions

Combine the thyme, paprika, garlic powder, onion powder, white pepper, and salt.

Rub the pork loin with 2 tablespoons olive oil, then evenly sprinkle with the spice mix. Rub the spices in, making sure that the meat is evenly covered.

Heat a large skillet over high heat, then sear the pork on each side for 1 to 2 minutes.

Remove the browned pork loin from the pan and set it aside.

Add the remaining oil to the pan along with the butter.

When the butter is melted, add the onions and fry them for 3 minutes until they are softened.

Add the garlic to the pan and fry for another minute.

Add the onions, garlic, and juices to the slow cooker.

Rest the pork loin on top of the aromatics.

Combine the broth, vinegar, and brown sugar and pour the mixture over the meat.

Cover the slow cooker and put it on the low heat setting.

Cook the pork loin for at least 5 hours, then remove it from the slow cooker.

Slice the pork before serving with the pan juices, and optionally thicken up the juices with corn starch.

Garnish with parsley if desired.

Read More: https://www.tastingtable.com/724103/slow-cooker-pork-loin-roast-recipe/?utm_campaign=clip

Tatziki

 

This easy tzatziki sauce recipe is rich, creamy, and tangy and adds fresh flavor to any meal. Use on gyros or a Greek salad, or serve alongside a crudité platter for dipping. Tastes best when chilled for at least 1 hour after preparation.

• 2 medium cucumbers

• 1 (16 ounce) container plain Greek yogurt

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• 1 tablespoon chopped fresh dill

• ½ medium lemon, juicesalt and ground black pepper to taste

Chicken Drumsticks. VG I halve ingredients and use 6 drumsticks. Serve w Nathan’s French Fries.

 https://www.thespruceeats.com/oven-fried-chicken-drumsticks-3058652

Ingredients

• 1/2 cup all-purpose flour

• 2 1/2 teaspoons salt

• 1/2 teaspoon ground black pepper

• 2 teaspoons paprika

• 1 teaspoon curry powder

• 2 teaspoons poultry seasoning

• 1/2 cup butter

• 20 to 24 chicken drumsticks


Cut the butter into pieces and place half (1/4 cup) in each foil-lined pan. Put the pans in the oven to melt butter. (Keep an eye on it to make sure it doesn't burn). Use plenty. 

Bake the drumsticks for 30 minutes. Turn the chicken over and bake 15 to 20 minutes longer, or until tender and nicely browned. Serve and enjoy.

Roast boneless leg of lamb

 

Ingredients

• 1 lemon
• 6 cloves garlic, peeled
• 1 cup loosely packed flat-leaf parsley leaves
• ½ cup loosely packed oregano leaves
• 1 tsp. kosher salt plus more for seasoning
• 1 tsp. freshly ground black pepper plus more for seasoning
• 3 Tbsp. extra-virgin olive oil
• 3–4 lbs. boneless leg of lamb

Instructions

1. Zest and juice the lemon.
2. Combine the garlic, parsley, oregano, lemon zest, 2 tablespoons of the lemon juice, salt, and pepper in the bowl of a food processor and pulse a few times to combine.
3. With the motor running, slowly pour in the olive oil in a steady stream and process until the mixture forms a coarse paste. Set aside.
4. Unwrap the leg of lamb and remove the mesh netting, if there is one. Lay the lamb flat on your work surface with the inside of the leg of lamb facing up. (That is the side without the cap of fat and where the bone used to be.)
5. Spread approximately ⅔ of the garlic-herb rub on the inside of the leg of lamb.
6. Cut three long pieces of kitchen twine and have them handy.
7. Starting with one of the short sides, roll the lamb up tightly with the garlic-herb rub on the inside.
8. Tie the lamb using the twine at 2-inch intervals to keep it closed.
9. Use additional pieces of twine as needed to keep the roast together.
10. Rub the remaining garlic-herb mixture on the outside of the lamb.
11. Place the lamb in a baking dish or on a plate and cover it. Refrigerate the lamb for at least one hour and up to overnight.
12. When ready to cook, remove the lamb from the refrigerator and bring it up to room temperature.
13. Preheat the oven to 450°F.
14. Place the lamb in a roasting pan that fits it snugly and season the outside with a sprinkle of salt and pepper.
15. Roast the lamb at 450°F for 30 minutes. Then turn the heat down to 375°F and rotate the roasting pan 180°.
16. Continue roasting the lamb until an instant-read thermometer (like this one) inserted into the thickest part reads 125 to 130°F for medium-rare, an additional 30 to 45 minutes.
17. Allow the lamb to rest for 10 minutes prior to carving. The temperature of the meat will continue to rise another 10 to 15 degrees as it rests.
18. Carve the lamb across the grain into thin slices. Serve immediately.

Find it online: https://thecookful.com/boneless-leg-of-lamb/

AN ELITE CAFEMEDIA FOOD PUBLISHER

Box choy and noodles with shrimp or pork

 

Ingredients

Ingredient Checklist

• 7 ounces thin rice noodles or rice sticks  I have used pasta. 
• 2 tablespoons canola oil, divided  
  
• 1 head bok choy (about 1 pound), chopped, greens and whites separated 
• 3 or more scallions, sliced, greens and whites separated 
• 2 tablespoons minced fresh ginger or dry as suggested on bottle 
• ¼ cup chili-bean sauce (see Tip) or chile-garlic sauce 
• 1 pound ground pork or shrimp
• 2 cups unsalted chicken broth  
  
• 3 tablespoons reduced-sodium tamari or soy sauce 
• 1 teaspoon white sugar 
• 1 tablespoon cornstarch 
• 1 tablespoon water 
• Crushed red pepper for garnish 
• 
  

Directions

• Step 1

  Cook noodles according to package directions. Drain and rinse under cold water. Set aside. 

• Step 2

  Meanwhile, heat 1 tablespoon oil in a large flat-bottomed wok or cast-iron skillet over high heat. Add bok choy whites and cook, stirring, for 1 minute. Add bok choy greens and cook until wilted, about 1 minute more. Transfer all the bok choy to a medium bowl.

• Step 3

  Add the remaining 1 tablespoon oil, scallion whites, ginger and chili-bean sauce (or chile-garlic sauce) to the pan. Add pork and cook, crumbling with a wooden spoon, until no longer pink, 3 to 5 minutes. Add broth, tamari (or soy sauce) and sugar. Mix cornstarch and water in a small bowl and add to the pan. Bring to a boil and cook, stirring, until slightly thickened, about 1 minute. Stir in the reserved noodles and bok choy; cook, stirring, until heated through, about 1 minute. Serve topped with scallion greens and crushed red pepper, if desired.

Spinach salad

 1 bag baby spinach

Three slices bacon

1 shallot

1 glove garlic

Equal parts of  (2+ T)

  White vinegar

  Dijon Mustard

  Honey

Thin slice bacon and crisp fry. Reserve fat in pan. Reserve bacon crisps  

Thin slice shallot and sauté three minutes. 

Mince garlic and sauté  ~ two minutes

Combine vinegar, mustard and honey. Add to pan and bring to a boil. 

Drizzle sauce over spinach.  Toss to combine  sprinkle reserved bacon. 

Pork chops cassoulet

1. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Season the pork chops with salt and pepper and add them to the casserole. Cook over moderately high heat, turning once, until golden, about 7 minutes total. Transfer the chops to a plate.
2. Add the onion, carrot, celery, garlic and a generous pinch each of salt and pepper to the casserole and cook over moderately high heat, stirring, until the vegetables just start to soften, about 5 minutes. Add the stock, thyme, bay leaves and 2 cups of the milk and bring to a simmer. Return the pork chops to the casserole, cover and braise over very low heat until tender, about 2 hours.
3. Transfer the pork chops to a platter and cover with foil. Spoon 4 cups of the braising liquid and vegetables into a blender, discarding the bay leaves, thyme sprigs and remaining vegetables and liquid. Puree the vegetable sauce until smooth.
4. In a medium saucepan, melt the remaining 2 tablespoons of butter over moderately high heat. Whisk in the flour and cook until bubbling. Whisk in the vegetable sauce and the remaining 1/2 cup of milk; cook over moderate heat, whisking, until the gravy is thickened and no floury taste remains, about 10 minutes. Season with salt and pepper. Serve the chops with the mashed potatoes and gravy. 

1. extra-virgin olive oil
2. Six 8-ounce well-marbled boneless pork loin chops
3. Kosher salt
4. Freshly ground pepper
5. 1 large onion, chopped
6. 1 large carrot, chopped
7. 2 celery ribs, chopped
8. 5 garlic cloves, smashed
9. 2 cups chicken stock or low-sodium broth
10. 5 thyme sprigs
11. 5 bay leaves
12. 2 1/2 cups whole milk
13. 3 pounds baking potatoes, peeled and cut into 1-inch pieces
14. 1 cup heavy cream
15. 6 tablespoons unsalted butter
16. 2 tablespoons all-purpose flour