Crockpot Balsamic Pork in Cranberry Sauce

I couldn't wait to try this recipe because I knew it would be a great idea for fall, winter or the holidays.  If you enjoy pork

this is one delicious dish.  I served it on rolls today but~~~

I am sure this pork dish can be either served over bread and or mashed potatoes might be a nice change.  I think Bob Evans had something similar on its menu several years ago and they called it knife and fork meal.  Not positive but it comes to my mind for some reason while I was eating the pork.  I did the rolls just for convenience and it was delicious.  Chips along side for the crunch!

Note** The fork and knife meal is made by placing one slice of bread on your plate then placing a scoop of mashed potatoes on that slice and then placing another slice of bread on top and finish with the shredded pork and sauce. Yummy!


 When I made the below recipe I adjusted the recipe to the size of the pork I was using.  My pork loin was about 1 lb. so I cut back on the spices a little but not on the whole cranberry sauce. I wanted it juicy!

Ingredients:

1 can (14 oz) whole berry cranberry sauce

1 cup chopped onion

2 tablespoons chopped fresh rosemary leaves(I used dry)

2 tablespoons chopped fresh thyme leaves(I used dry)

2 tablespoons balsamic vinegar

1 teaspoon garlic powder

2 teaspoons salt (1 tsp. per lb.)

2 to 3 lb boneless pork shoulder.( I used a pork loin. We like white meat)   You choose! 

• 1. Spray slow cooker with cooking spray.
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• 2. In slow cooker, mix cranberry sauce, onion, rosemary, thyme, balsamic vinegar and garlic powder. Sprinkle salt all over pork shoulder; place pork on top of mixture in slow cooker.
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• 3. Cover and cook on High heat setting 4 to 5 hours or until pork is tender and cooked through. Shred pork .

Soprano's Ricotta Pie

For some reason I had it in my head to make an easy type ricotta pie.  Whether it was while browsing thru magazines or whatever I decided to scout the web and I came across this recipe(Soprano's Ricotta Pie), do you remember them? that really appealed to me. *I have another ricotta cake and pineapple squares type dessert but they are a bit more time consuming so I wanted to make something a little easier for us busy foodies.  I think you'd agree! 

The recipe seemed easy enough and I did need something sweet for my hubby this weekend so we'll see what he thinks.  I put it together in a flash and although you have to thicken the pineapple it really was not a big deal.  It actually turned out to be a breeze to do.  I don't try to fool you ever so I'm telling you when you can combine several ingredients with little work and all at the same time; I find that easy and you will too!  It's baking as I write so I'll let you know his opinion when it cools and I serve it.   Enjoy!

This was an excellent recipe.  Light with just the right amount of sweet.  I was thinking of putting the filling in a graham cracker crust instead of the light amount that the recipe called for and I am happy that I didn't.  It baked perfectly and you actually got to taste the center without too much crust.  My hubby and I loved it. Cheesecake like but lighter if that makes sense. :).  Thanksgiving Dessert? YES

 Bottom:
1 T unsalted butter melted(I only had salted and used it)
1/4 cup graham cracker crumbs

Note: Pineapple is added to top after pie is baked and cooled slightly

You can easily top this with a little whipped cream.

Filling:
1/2 cup sugar
2 T cornstarch
1-15 oz. Ricotta Cheese
2 large eggs
1/2 cup heavy cream
1 T. grated lemon zest
1 tsp. vanilla

Topping 1-20 oz. crushed pineapple in syrup
1/4 cup sugar
1 T cornstarch
2 tsp. lemon juice

Preheat oven to 350 degrees

Spread butter over the bottom and sides of a pie pan or springform pan.  I used a quiche pan just because.
Add the crumbs and turn pan from side to side to coat bottom and sides evenly.

In a large mixing bowl place cornstarch and sugar, add ricotta, eggs, cream, lemon zest and vanilla.  Beat until smooth. Pour into graham cracker coated pan.

Bake 350 for 50 minutes or until the pie is set around the edges but center is still slightly soft.

Cook to room temperature on rack.

Spread pineapple mixture on pie and refrigerate at least one hour or more.

Enjoy!

Recipe courtesy of recipecircus.com
11/1/14

Mother's Day Brunch 2014

What a wonderful weekend.  Late dinner on Friday with our daughter's family and today brunch at our son and his family.  Good Food and a great time. 

We have found that our families preference is a brunch on a holiday.  We usually have it between 11 a.m. and 1 p.m. and everyone seems to agree it is our favorite way to spend time with everyone and of course enjoy a variety of choices.

The below photos depict several of the dishes she prepared and I was so busy chatting and eating I never was able to take many more. Hope you enjoy these precious photos. 

As always,

M.j.

Mom, Susan, Daniel and I 18+ years ago.

Stuffed Pork Chops

I know most of us are always looking for an easy meal to make for our families. I prepare most meals for two but when the grandchildren are coming for a visit or I know I'm having guests I double and triple up meals.

First I want to say if you all didn't know by now I love pork and will prepare it often.  It cooks easily and depending on the day and time you can marinade or add any herb (thyme, rosemary, dill) to it and it will do fine.

My most favorite cut is the tenderloin or loin end but I'm not opposed to any actually. The butt cut is usually the most most  grade.  Pork rocks in my house.  The below is an example of one easy and delicious family meal.  I served it with a baked sweet potato and applesauce.  Yummy!

Here's what I did. When I was at the store the other day I bought 4 thinly sliced boneless pork chops and decided to make stuffed pork chops with them.  I had some stove top stuffing and created my version of a stuffed pork chop. 

This meal is very easy to put together.  Bottom one pork chop, center 1 to 2 T. stove top stuffing, Top the other pork chop.  Press slightly and place a little oil in the bottom of a baking dish.  Place stuffed pork chops in dish and season with salt, pepper, parsley and paprika.  Preheat oven to 350 degrees. Place the dish in the oven uncovered for 10 minutes and then covered for 30 minutes. ** Check after 20 minutes.  Depending on your oven they might be done.

Applesauce and a baked sweet potato as sides.


Happy Easy Cooking,

Soup's On: Easy Wedding Soup!

Not everyone has time to make mini meatballs for wedding soup so you avoid making it, Correct?

I make a quick version and it takes about an hour from start to finish.  Quick and Easy! I think you can handle a hearty bowl on a cool, damp or chilly day especially when it's done 1,2,3.  Enjoy!

Here's what I do.  I did it today and although I had to go out for the acne de pepe everything else was at my finger tips.  Note:  Since it's fall and winter is approaching keep large containers of chicken and beef broth for these days.

1 lb. or less good quality ground beef (today I used round)(lean)
1 medium carrot chopped
1/2 to 1 package frozen spinach(rinse and squeeze to remove as much water as possible) Note: When using frozen spinach I place a few tablespoons of water in a large bowl with the spinach and microwave for a few minutes to thaw. (fresh can be used but rinse well and cut in small pieces)
1-28 oz. Chicken or Beef Broth
2 cups water
8 oz. Acne de Pepe
Pecorino Romano cheese to taste

In a medium size pot add 1 to 2 T olive oil. Place beef in pot with a pinch of salt and pepper.  Cook slowly while breaking beef apart in small pieces until all red disappears.  Add carrots, spinach cooking for a few minutes.  Add, broth and water.  Simmer until carrots are tender.

In a separate pot cook pasta according to directions.  Drain and rinse.  Add to Soup.  Sprinkle with some grated Italian cheese

9/26/12.
1/5/13