Parmesan Honey Pork Roast

Parmesan Honey Pork Roast

1 (2-3 lb) boneless pork roast

2/3 cup Parmesan cheese, grated

1/2 cup honey

3 tbsp soy sauce

2 tbsp dried basil

2 tbsp garlic, minced

2 tbsp olive oil

1/2 tsp salt

2 tbsp cornstarch

1/2 cup cold water

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine cheese, honey, soy sauce, basil, garlic, oil and salt, pour over pork. Cover and cook on low for 6 - 7 hours or until a meat thermometer reads 160 degrees. 

Remove meat to a serving platter, keep warm. 

Increase heat to high on slow cooker. Combine cornstarch and water until smooth. Gradually whisk into pan. Bring to a boil, stir for approximately 2 minutes or until thickened. 

Slice roast and serve with gravy. 

Greek Salad

Greek Salad

1 head romaine lettuce, chopped

1/2 half red onion, thinly sliced

1/2 English cucumber, peeled and diced

1 red pepper, thinly sliced

1 cup Kalamata olives, sliced

1 cup feta cheese, cubed

Renee's Greek dressing

Combine all ingredients in a bowl and toss with dressing to taste. 

Oriental Ramen Broccoli Coleslaw

Oriental Broccoli Coleslaw

1 pkg broccoli Coleslaw mix

3 green onions, chopped

1/2 cup slivered almonds, toasted

1/2 cup sunflower seeds

1 pkg oriental flavour ramen noodles

1/4 cup sugar

1/2 cup oil

1/4 cup white vinegar

Mix coleslaw, green onion, almonds and sunflower seeds together in a bowl. Crunch up ramen noodles and add to coleslaw mix. Mix ramen needle flavour package, sugar, oil and vinegar. 

Pour over coleslaw, mix well and serve. 

Roasted Cabbage Wedges

Roasted Cabbage Wedges

3 tbsp olive oil

1 medium head cabbage, cut into 1 inch thick rounds

1 tbsp caraway seeds

Salt 

Pepper

Brush a rimmed baking sheet with olive oil. Place cabbage slices in a single layer on the sheet and brush with olive oil. Season with salt and pepper and sprinkle with caraway seeds. 

Roast cabbage in a 400 degree oven for approximately 45 minutes until cabbage is tender and golden brown. 

Three Minute Mushroom Salad

Three Minute Mushroom Salad

1 lb small button mushrooms

5 tbsp olive oil

2 tbsp red wine vinegar 

1/2 tsp dry mustard

1 tsp fresh herbs, finely chopped

1/2 tsp icing sugar

Salt and pepper 

Shake all dressing ingredients in a jar with a lid. Pour dressing over mushrooms and stir gently until well coated. Store tightly covered in refrigerator. 

Cheddar Beer Soup

Cheddar Beer Soup

3 tbsp butter

1 1/2 cups onion, finely diced

1 cup red pepper, finely diced

1 clove garlic, minced

1 tsp dry mustard

1/3 cup flour

2 cups milk

2 cups chicken stock

1 bottle beer, ale or dark beer 12 oz

3/4 lb old cheddar cheese, shredded, and extra for garnish 

Pinch of cayenne pepper

Salt and pepper to taste

Optional add ins

Diced potatoes

Diced ham

Crumbled bacon

In a large pot over medium heat, melt butter, add onions and pepper. Sautée until tender, approximately 6 minutes. Stir in garlic and dry mustard and cook 1 minute more. Add flour and stir for about 3 minutes, coating vegetables evenly. 

Gradually add milk, whisking until well blended. Add chicken stock and beer and bring to a simmer, stirring often. Add cheese and reduce heat to medium low, stirring until meltd. Add cayenne and salt and pepper. 

Add cooked diced potatoes and/or diced ham and heat through. 

Ladle into bowls and garnish with cheese and bacon if desired. 

Roasted Cauliflower Gratin

Roasted Cauliflower Gratin

1 large head of cauliflower, cut into florets

2 tbsp butter

2 tbsp flour

1 1/4 cups milk or half and half cream

1 cup sharp cheddar cheese, shredded

1 cup Gouda cheese, shredded and divided in half

Place cauliflower florets in a large pot of water and bring to a boil over high heat. Cook 7 - 9 minutes until fork tenders. Lightly coat a 2 quart casserole dish with cooking spray. Drain cauliflower and pour into casserole dish. 

Return pot to stove over medium heat. Melt butter, add flour, whisk 1 - 2 minutes or until thickened. Gradually whisk in milk and bring just to a boiling. Remove from heat, add cheddar cheese and 1/2 of the Gouda cheese, stirring until smooth. Add cheese sauce to cauliflower, stirring to coat. Sprinkle remaining Gouda over top. 

Bake in a 350 degree oven, covered for approximately 20 minutes. Remove lid and return to oven for approximately 15 minutes until sauce has thickened. 

Frozen Fast Forward

Frozen Fast Forward

Crust:

1 1/3 cups graham wafer crumbs

6 tbsp butter

Filling:

1 pkg - 4 serving size vanilla instant pudding

1/3 cup milk

1/3 cup Bailey's Irish Cream or liqueur of your choice

OR

2/3 cup milk if you would rather not use liqueur 

4 cup butter pecan ice cream, slightly softened

1 cup whipping cream

2 - 28 gram Skor or Health candy bars, crushed or ground

Melt butter, add crumbs and pack into a 10" ungreased springform pan. Chill. 

Beat pudding mix with milk/liqueur in a large bowl until smooth. Fold in ice cream. Beat whipping cream in a small bowl until stiff. Fold into pudding mixture. Pour in crust. Sprinkle cake with with crushed candy bars and freeze. 

Remove from freezer approximately 15 minutes prior to serving. 

Broccoli Rice Casserole

Broccoli Rice Casserole

1/2 lb cheddar cheese, grated

1 bunch broccoli

1 pkg Uncle Ben's long grain and wild rice

2 cans cream of mushroom soup

Cook rice as directed on package.  Cook broccoli in boiling water until crunchy.  Mix soup and cheese together. 

In a casserole dish spoon 1/2 of rice, top with cheese/soup mixture, then broccoli and balance of rice. Sprinkle with grated cheese. 

Cook at 350 degrees for 1 hour uncovered. 

Chicken Wine and Cheese Sauce

Chicken with Wine and Cheese Sauce

4 boneless, skinless chicken breasts

3 tbsp vegetable oil

1/2 lb mushrooms, sliced

1/2 cup onions, chopped

1/2 cup white wine

1/2 cup heavy cream

1/2 cup Swiss cheese, shredded

Salt 

Pepper

Nutmeg

Paprika

Sprinkle chicken breasts with salt, pepper and nutmeg on both sides. Heat oil at medium heat and brown chicken on both sides. Add mushrooms and onions on second side. 

Once browned add wine, cover and simmer over low heat for 15 - 20 minutes. Remove chicken to a platter and keep warm. 

Increase heat to medium and boil liquid until reduced by half. 

Add cheese, cream and paprika, reduce heat and cook on low stirring until cheese melts and sauce thickens. 

Spoon over chicken and serve. 

Pork Tenderloin in Pan Sauce

Pork Tenderloin in Pan Sauce

1/2 cup olive oil

1/3 cup soy sauce

1/4 cup red wine vinegar 

Juice of 1 lemon

1 tbsp Worcestershire sauce

1 tbsp fresh parsley, finely chopped

2 tsp dry mustard

4 cloves garlic, minced

Pepper

1 lb pork tenderloin

Pan Sauce

Pan scrapings from pork tenderloin

1/2 cup chicken broth

2 tbsp of pork marinade from above

1 tsp butter

Combine all marinade ingredients and reserve 2 tbsp.  Place pork tenderloin and marinade in a bag, seal and let marinade in fridge for approximately 3 or 4 hours. 

In an oven proof hot skillet over medium-high heat, sear each side of tenderloin for 2 - 3 minutes. Place in a 350 degree oven and cook for approximately 45 minutes or until the meat has reached an internal temperature of 160 degrees. Remove from pan and let rest. 

Place skillet on stove on medium heat, add the chicken broth and scrape up the browned pieces from the bottom of the pan. Add the reserved marinade and boil for 2 - 3 minutes until reduced by half. Add the butter and remove from heat, stirring until butter has melted. 

Slice tenderloin, cover with pan sauce and serve. 

Honey Bourbon Chicken

Honey Bourbon Chicken

1 lb chicken thighs, boneless, skinless

1 cup honey

1/2 cup soy sauce

1/4 cup ketsup

2 tbsp vegetable oil

2 cloves garlic, minced

1/2 cup diced onion

1/4 tsp red pepper flakes

Cornstarch

Sesame Seeds

Salr and Pepper

Sprinkle both sides of chicken thighs with salt and pepper and place in crockpot. 

In a medium size bowl combine honey, soy sauce, ketsup, garlic, onion and red pepper flakes. Stir well and pour over chicken in crockpot. 

Cook on low for 3 - 4 hours or high for 2 - 2 1/2 hours. 

When done, remove chicken from crockpot. Combine cornstarch with water and whisk into the crockpot to thicken the sauce. Place chicken back in crockpot and stir well to coat the chicken with sauce. 

Serve hot over white rice and sprinkle with sesame seeds. 

Dry Garlic Ribs

Dry Garlic Ribs

4 - 5 pounds pork spareribs, sweet and sour cut

1 1/2 cups water

1 1/2 cups brown sugar

4 1/2 tbsp soy sauce

1 1/2 tbsp dry mustard

6 garlic cloves, minced

Slice ribs between each bone into individual portions. Place on baking pan in a single layer and bake in a 350 degree oven for 1 hour. 

Combine water, brown sugar, soy sauce, mustard and garlic in pot and warm over medium heat until sugar is dissolved and sauce is well mixed. 

Transfer ribs to a casserole dish and cover with sauce. Stir well and bake in a 350 degree oven uncovered for an additional 45 minutes to an hour stirring every 20 minutes to ensure the ribs are well coated and the sauce does not burn until the ribs are tender. 

Chicken Parmesan

Chicken Parmesan

1/3 cup Parmesan cheese, grated

1/3 cup fine bread crumbs

1/3 cup flour

2 eggs, beaten

1 tbsp butter

2 cups spaghetti sauce

8 oz mozzarella cheese, sliced or grated

4 boneless, skinless chicken breasts

Combine cheese and bread crumbs. Dip chicken in flour, then egg, then in crumb/Parmesan cheese mixture; let sit for 10 minutes. 

Melt butter over medium heat and brown chicken on both sides. 

Spread 1/2 sauce in bottom of shallow casserole dish. Place chicken breasts on top of sauce and cover with mozzarella cheese and pour remaining pasta sauce around chicken. 

Bake in a 350 degree oven for approximately 45 minutes.