Category Archives: Main Dishes

Herbed Pork Roast With Apples

I came across a recipe similar to this the other day and thought it sounded so good. I made just a few minor changes. The original recipe calls for apple cider, but I think apple juice will work well, and I always have that. As it turns out . . . I didn’t have the apple juice, either, so I used my favorite wine, which happens to be apple wine. I think the wine actually made the roast even more tender, and it had a great flavor. For this recipe, though, I’m going to list apple juice. Just know there are alternatives – even water or chicken stock would probably work. Also, you should use your judgment on how much salt and pepper you like. The herbs can be fresh or dried (I used dried because it’s all I have at the moment).

This is a recipe I will definitely make again . . it makes a great presentation for company. I served it with sides of green beans and sweet potatoes.

Herbed Pork Roast with Apples

1 pork butt roast, approx. 4 lb.
4-5 garlic cloves, peeled and sliced
1 Tbsp. salt
1 tsp. ground black pepper
2 Tbsp. sage
1 Tbsp. rosemary
1 tsp. thyme
3 large apples (tart is best), cut into wedges
2 medium onions, cut into wedges
1/2 stick butter or margarine
1 2/3 cup apple juice, divided
1 Tbsp. soy sauce
1/4 cup sour cream

Preheat oven to 350 degrees F. Score the fat side of the roast in criss-cross manner, about 1/4 inch deep; place half the garlic slices inside the slits at random. Sprinkle the salt and pepper onto the roast evenly on all sides. Depending on the size of your roast, you may need to use a little more salt/pepper according to your taste.

Place roast, fat side up, in shallow baking pan, making sure to leave about 2 inches of space around the roast. Sprinkle the sage, rosemary and thyme on top of the roast and rub in.

Arrange the apples, onions, and remaining garlic evenly around the roast in the pan. Dot with butter. Mix 1 cup of apple juice with the soy sauce and pour evenly over all.

Bake uncovered 1 1/2 to hours or until meat reaches desired doneness. Baste occasionally with the pan juices, being sure to keep the apples moist. To test for doneness, pierce the meat with a knife; if juices are pink, it will need to cook longer.

Transfer roast to a platter and arrange apples and onions around it. The meat will be easier to slice if allowed to stand for at least 10 minutes before slicing.

Pour the pan juices into a small saucepan and add the remaining apple juice. Bring to a boil. Remove from heat and stir in the sour cream. Sauce will be fairly thin. Serve the sauce warm with the pork.

Turkey, Sausage and White Bean Soup

1 pound bulk pork sausage
4 cups cubed cooked turkey
2 cans (14-1/2 ounces each) beef broth
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
4 medium carrots, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
2 teaspoons Italian seasoning
1/4 teaspoon cayenne pepper

Crumble sausage into a large skillet; cook and stir until no longer pink. Drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. Yield: 8 servings (3 quarts).

Cheeseburger Bites

1 egg yolk, beaten
1/2 pound lean ground beef
2 tablespoons grated onion
1/2 teaspoon salt
Dash pepper
6 slices bread
24 cubes Cheddar cheese (1/2-inch cubes)

In a bowl, combine egg yolk, ground beef, onion, salt and pepper. Shape mixture by teaspoonfuls into 24 balls. Remove crusts from bread; roll flat and cut into 1-1/2-in. rounds. Place meatballs on bread rounds; make a depression in each ball and fill with a cube of cheese, making sure bread is covered with meat mixture. Place on a baking sheet. Broil in preheated oven about 6 in. from heat for 3-5 minutes or until no pink remains. Garnish with ketchup, mustard, sliced green onions or sliced dill pickles if desired. Yield: 2 dozen.

Grilled Cheese Burgers

1 egg
1/2 cup quick oats
1/3 cup finely diced onion
1/2 cup chopped fresh spinach
1 lb ground beef
1/2 cup tbsp shredded Cheddar cheese
Salt and pepper to taste
4 hamburger buns
2 large tomatoes, sliced
1 avocado, sliced

In a large bowl, beat the egg. Add the next six ingredients and blend well with your hands. Form four patties. Place them on a grill and cook for 6 minutes on each side or to your desired level of doneness.

Place the burgers on buns and top with tomato and avocado slices.

Grilled Pork Tenderloin w/ Peach Honey Mustard Sauce

1/2 medium peach, peeled
2 tablespoons spicy brown mustard
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1 pork tenderloin (3/4 pound)
small amount of oil for grill

Place the peach, mustard and honey in a blender; cover and process until blended. Set aside.

In a large resealable plastic bag, combine the brown sugar, salt, pepper and cayenne. Add the pork tenerloin and shake to coat.

Moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with peach sauce. Yield: 2 servings.

Sweet & Spicy Grilled Chicken

2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons onion powder
1-1/2 teaspoons salt
1 teaspoon chili powder
6 boneless skinless chicken breast halves (6 ounces each)

Combine the first five ingredients; rub over chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°.

To test for doneness, pierce one of the chicken breasts in the thinkest part. If juice runs clear, it is done. If the juice has any pink in it, cook a little longer.

Yield: 6 servings.

Frito Pie

1 can (15 ounces) chili with or without beans
2 individual packages (1-1/2 ounces each) Fritos corn chips
1/2 cup shredded cheddar cheese
1-1/2 cups chopped lettuce
1 small tomato, chopped
1/2 cup salsa
2 tablespoons sliced ripe olives
2 tablespoons sour cream

Heat chili – either on the stove or in the microwave. Divide corn chips between two plates; top with chili. Layer with cheese, lettuce, tomato, salsa, olives and sour cream. Serve immediately. Yield: 2 servings.

Coconut French Toast

12 eggs
1-1/4 cups milk
2 teaspoons sugar
1 teaspoon ground cinnamon
14 slices bread
1 package (7 ounces) flaked coconut
Maple syrup

In a large bowl, beat eggs; add milk, sugar and cinnamon. Dip bread in egg mixture until both sides are coated. Coat both sides with coconut. Place on greased baking sheets.

Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup. Yield: 7 servings.

Berry French Toast Casserole

1 loaf (1 pound) French bread, cubed
6 egg whites
3 eggs
1-3/4 cups low-fat milk
1 teaspoon sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 package (12 ounces) frozen unsweetened mixed berries
2 tablespoons cold butter
1/3 cup packed brown sugar

Place bread cubes in a 13-in. x 9-in. baking dish coated with cooking spray. In a large bowl, combine the egg whites, eggs, milk, sugar, cinnamon, vanilla and salt; pour over bread. Cover and refrigerate for 8 hours or overnight.

Thirty minutes before baking, remove the berries from the freezer and set aside, and remove the baking dish from the refrigerator. Bake, covered, at 350° for 30 minutes.
In a small bowl, cut butter into brown sugar until crumbly. Sprinkle berries and brown sugar mixture over French toast. Bake, uncovered, for 15-20 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.

Chicken Salad with Pasta

1 (12.5 oz) can white chicken, drained and shredded
8 oz. cooked spiral pasta
1/4 cup diced red onion
1 1/2 cup fresh mixed berries (strawberries, grapes, blueberries, etc.)
1 cup fresh pineapple chunks
1 cup creamy poppy seed dressing
Fresh spinach leaves
Toasted pecans

Toss first six ingredients together. Serve salad over spinach leaves and garnish with pecans.