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.