I'll share my recipe, if you'll share yours, March 9, 2012

12 years ago

Prosciutto Wrapped Pork With Sweet Potatoes and Pears

Serves 4: Hands-On Time: 15m : Total Time: 45m

Ingredients

2 medium sweet potatoes (about 1 pound), peeled and cut lengthwise into wedges

2 firm red Bartlett pears, cut into wedges

2 tablespoons olive oil

8 sprigs fresh thyme

kosher salt and black pepper

1 piece pork tenderloin (1 1/4 pounds)

1/4 pound thinly sliced prosciutto

1 tablespoon honey

Directions

1. Heat oven to 425Ã¯Â¿Â½ F. On a large rimmed baking sheet, toss the sweet potatoes, pears, oil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast for 15 minutes.

2. Meanwhile, wrap the pork in the prosciutto, slightly overlapping the slices to cover the pork completely.

3. Push the vegetables to the edges of the baking sheet, place the pork in the center, and drizzle the pork with the honey. Roast until the pork is cooked through and the sweet potatoes and pears are tender, 20 to 25 minutes. Let the pork rest for at least 5 minutes before slicing. Serve with the sweet potatoes and pears.

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Comments (4)

Jasdip
12 years ago
Here's a copy-cat recipe.

Shakey's Mojo Potatoes

Everyone loves the Mojo Potatoes from Shakey's, but not everyone has a restaurant close to them. No problem! With this delicious copycat recipe, you can make your own homemade version of Shakey's Mojo Potatoes, and it will taste just as yummy.

Cooking Time: 1 hr 17 min

6 large Idaho baking potatoes
2 cups all-purpose flour
1/2 teaspoon cayenne
2 teaspoons thyme
salt and pepper, to taste
1/2 cup milk (approximately)
vegetable oil for frying

1. Preheat oven to 425 degrees F.

2. Prick potatoes several times with a fork, then wrap in foil.

3. Bake potatoes at 425 degrees F for about 1 hour and 15 minutes. Let cool.

4. Cut each potato into 6 (1/4-inch) wedge.
5. Heat oil to 375 degrees F.

6. Stir together the flour, cayenne, thyme, salt and pepper to taste.

7. Dip each potato wedge into the milk and then dredge thoroughly in the seasoned flour mixture.

8. Deep fry wedges without overcrowding for about 1 1/2 minutes until crisp and golden.

9. Drain on paper towels and serve
glenda_al
12 years ago
caprese style grilled cheese

8 slices Italian or sourdough bread
4 plum tomatoes or 2 large tomatoes, sliced 1/4-inch thick
1 (8-ounce) ball fresh mozzarella cheese, cut into 8 slices
Salt to taste
Black pepper to taste
1 cup fresh basil leaves
1/4 cup olive oil
Instructions
1.Place 4 slices bread on work surface. Evenly layer each with tomato and mozzarella slices. Sprinkle with salt and pepper and top with basil. Place remaining bread slices on top and brush both sides of sandwiches with olive oil.
2.Cook in batches in a skillet over medium heat, until golden on both sides and the cheese is melted.
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My peanut butter-lovin' Harry's going to be a happy camper. PEANUT BUTTER CUP FLUFFERNUTTER BLONDIES (PatT@MiMi's) 1 cup butter, room temperature 1 cup light brown sugar 1/2 cup granulated sugar 1/2 cup peanut butter 2 tsp vanilla 2 eggs 1 tsp baking soda 2 1/2 cups flour 1 tsp kosher salt 2 cups coarse chopped peanut butter cups (10.5 oz bag) 3/4 cup Marshmallow Fluff Preheat oven to 350. Spray a 9Ã¯Â¿Â½13 baking dish with Pam. Cream butter and peanut butter together. Add sugars and beat until light and fluffy. On medium speed add in eggs and vanilla and mix until incorporated. Stir in baking soda, salt and flour until just combined. Fold in chopped peanut butter cups. Spread the batter in prepared pan. Drop Fluff randomly on top of the batter and swirl in with a knife. Bake for 30-35 minutes until toothpick placed 1 inch from side comes out clean. Don't over bake. Remove from oven and let cool on wire rack. Cut into squares when cooled.
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oh YUM, Luckygardner!! DH and I were reminiscing last nite about eating Johnny Cake as kids. He hated the way his mom made it, and I loved the way Nan made it. It's like a cornbread, and I remember eating it buttered. Some people put syrup on it. I found two recipes, one calls for an egg and the other doesn't. Does egg go in cornbread? Anyway, here's one. I want to try them both and see if they taste like by past. Johnny Cake (Wanderlust and Lipstick blog) 2 cups all purpose flour 1 teaspoon salt 3 teaspoons baking powder 1/2 cup cornmeal 1/4 cup sugar 3 teaspoons oil About 1 cup milk Whisk dry ingredients together, and then add oil and enough milk to make dough thick enough to knead (about 1 cup). Place in a greased 8 inch baking dish or an 8 inch greased cast iron pan. Cover loosely with plastic wrap and set aside for 30 minutes. Bake in a 375 degree oven for 30 minutes, or until golden brown. Serve in wedges or slices with butter or honey.
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Woooo, yum! Does that ever sound good Luckygardner! I'm going to make this tonite, unless our neighbour barbecues. He has generously offered to let us use his barbecue. Chicken Breasts with Raspberry-Balsamic Sauce (Food.com) 1 tablespoon olive oil 4 medium boneless skinless chicken breast halves (about 1 1/4 pounds total) 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 medium shallot , minced (about 1/4 cup) 1/2 cup chicken broth 1/2 teaspoon cornstarch 3 tablespoons seedless raspberry jam 2 tablespoons balsamic vinegar In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with salt and pepper; cook 7 minutes. Turn chicken over. Reduce heat to medium; cover and cook 7 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of a knife. Transfer chicken to plate. In same skillet, cook shallot 2 minutes, stirring. In a cup, mix broth and cornstarch. Add broth mixture, jam and vinegar to skillet; heat to boiling over medium-high heat. Cook sauce 2 minutes or until slightly thickened, stirring. Return chicken to skillet; heat through.
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patti43
12 years ago
SLOW COOKER TARRAGON CHICKEN (Rachael Ray)

1/2 cup plus 2 tbs chicken broth
4 tbs dijon mustard
salt & pepper
4 lbs bone-in chicken parts (breasts. drumsticks, and thighs) skin discarded
3 cloves garlic, finely chopped
2 tbs chopped fresh tarragon
1/3 heavy cream
2 tbs cornstarch
1 lemon, finely zested and juiced
1 tbs chopped flat-leaf parlsey
1 tbs chopped fresh tarragon

Pour the broth into a 6-7 qt slow cooker. In a small bowl, combine the mustard, 1 tsp salt and 1/8 tsp pepper; rub the chicken with the mustard. Place the chicken in the slow cooker and top with the garlic and 2 tbs tarragon. Cover and cook on low heat until the chicken is tender and an instant read thermometer inserted into a thigh away from the bone registers 165 degrees F, about 5 hours.

Transfer the chicken to a serving plate and cover to keep warm. Strain the pan juices into a small saucepan and bring to a simmer over high heat. In a small bowl, combine the cream and cornstarch. Whisk the cream mixture into the saucepan and cook until the sauce is thickened. Remove from heat and stir in the lemon juice. Meanwhile, in a small bowl, combine the lemon zest, parsley, and 1 tbs tarragon. Top the chicken with the zest-herb mixture.
ravencajun Zone 8b TX
12 years ago
Cornbread Casserole Recipe

INGREDIENTS
1 (16 ounce) can creamed corn
3/4 cup yellow cornmeal
1/4 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 cup vegetable oil
1 cup milk
2 eggs, beaten
2/3 cup taco sauce
2 cups shredded sharp cheddar cheese
1/2 cup onion, chopped
2 garlic cloves, minced
1 (4 ounce) can diced green chilies
1 pound ground beef chuck or leaner, browned and drained

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1. Combine creamed corn, cornmeal, flour, baking soda, salt, oil, milk, eggs and taco sauce
2. Pour half of this mixture into a Crock Pot cooker
3. Place cheese, onion, garlic, green chilies and browned ground beef over cornbread layer, then top with remaining cornbread mixture
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I'll share my recipe, if you'll share yours, March 9, 2012

Comments (4)

Jasdip

glenda_al

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patti43

ravencajun Zone 8b TX

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