Tuesday, November 4, 2008

Pork Marinade

This one is good and fast! We actually grilled instead putting it in the oven. This actually came from a internet sight that is all pork recipes! We thought it was a little on the salty side so I suggest using a little less soy sauce!

1 Pound Lean Pork Of Your Favorite Cut
1 Medium Onion Chopped
2 Tablespoons Of Fine Brown Sugar
1 Teaspoon Basil Powder
1 Teaspoon Thyme Powder
1 Teaspoon Fresh Ground Pepper
1 Teaspoon Course Table Salt
1 Teaspoon Extra Virgin Olive Oil
1/4 Cup Soy Sauce
1/4 Cup Teriyaki Sauce
1/2 Cup Pure Honey
1/4 Cup Dijon Mustard

Serving Size 6
305 Calories Per Serving
8 Grams Of Fat

Cooking Directions:
Mix all ingredients together and put on Pork.
Turn oven to 375-400 degrees and preheat for 5 min. In a large mixing bowl, Put the Pork into a baking dish and place in the oven at 375-400 degrees for 23-25 minutes. Serve hot with steamed rice.

Monday, November 3, 2008

Bowtie Squash

I got this one off of Rachel Rays website! It is Yummy but it does take some time to do! I looks like a Mac and Cheese and does not taste like squash!

1 box of bowtie pasta
1 butternut squash
4 tablespoons extra virgin olive oil (EVOO)
2 tablespoons butter
2 tablespoons flour
2 cups milk
A pinch of nutmeg
A pinch of cinnamon
5 -6 sage leaves
1 cup grated cheddar cheese
1 cup grated Parmigiano Reggiano
A handful toasted almonds
Pre-heat oven to 400°F.

Place squash halves on a baking sheet and drizzle them
with 1 tablespoon EVOO, salt and pepper. Place them
cut side down and transfer to the oven. Roast until
tender, about an hour. Remove from oven and cool.
Once cool enough to handle, scoop the flesh out of the
squash and transfer it to a food processor. Process
until smooth.
Place a pot of water over high heat for the pasta.
Once at a boil, add some salt and the pasta, and cook
to al dente according to package directions. Drain the
cooked pasta and return it to the pot it was cooked

While the pasta water is heating up, place a small
skillet over medium-high heat with the butter. Once
melted, add the flour and cook about a minute. Whisk
in the milk and cook until the liquids come up to a
bubble and the sauce thickens, 2-3 minutes. Add the
squash puree, nutmeg, cinnamon and sage, and season
with salt and pepper to taste.
Add the sauce to the pot with the reserved cooked
pasta and toss to coat. Turn everything out into a
baking dish and sprinkle the top with both cheeses.
Transfer to the oven and bake until the cheese is
brown and bubbly, 10-15 minutes.
Garnish casserole with the toasted almonds and serve.

Pizza Crust

Thank you Tricia for this one! It is easy and VERY good!

Basic Pizza Dough

1 Tbsp sugar
1 C. warm water
2 tsp. yeast
3 1/4 c. flour
1 tsp salt
1/4 c. olive oil

Combine sugar, water, and yeast. Place remaining ingredients in bowl, then add the yeast mixture. Mix 1 minute with flat mixer, then switch to dough hook & continue to knead at medium speed for 5 minutes. Dough should be soft & pliable, but not sticky. Put in oiled bowl & let rise (45-90 minutes) until doubled. Punch down, then roll out on a lightly floured surface. Flip the dough 3 or 4 different times during the rolling process. Place on pan that has been sprayed w/cooking spray & coated with a thin layer of cornmeal. Add pizza toppings (I always do the cheese first, then toppings, then sauce so that the crust doesn't get soggy or have a hard time cooking through), sprinkle w/a little parmesan cheese & bake in 475 degree oven for approximately 10 minutes, or until cheese is melted & crust is golden-brown.