Posts Tagged by Meats

Stuffed Stuffing Options!

turkey dinner

Breaking away from the grey mound of soggy bread in a bowl can be a challenge or an adventure! Putting a spin on it doesn’t need to be difficult or off putting to non-gfers. Just remember… the CRITICAL ingredient in any meal is laughter! Spread it liberally throughout your weekend and enjoy Getting Stuffed! more

Big Bird of Toxic Death!!!!! or not….

Turkey_cooking_c

Thanksgiving dinner – Divine! That is until you realise that the largest threat on the table isn’t Aunt Martha’s lime pineapple jelly ring! Wheat ( Gluten) can turn a fantastic family dinner into a roller coaster nightmare in our world. more

Avocado – Butter of the Veggie World

Salmon with Creamy Dill dressed Avacados & Tomatoes

He launched from the chair and bellowed ” MOM! MOM! Those GREEEEN things are on TV! THEY cook with them too!” I looked up in time to see avocados being sliced into a piled high grilled sandwich. I grinned. more

Monday Morning Menu Swap – Cranberry!

Well, this is my first week of three Single Parenting it.  With Darling Hubby away we are down to one chauffeur and three kids worth of activities!  Our ‘Wild Wednesdays’ are going to begin on Monday I think.  Truly a K.I.S.S. week!

So, This weeks Menu Round up from the Menu Plan Monday Swap is hosted by the Celiac Family .  Being American and their Thanksgiving coming up, the ‘secret’ ingredient to inspire is Cranberry.  I think it is long enough since our Thanksgiving and far enough to Christmas to be able to use this ingredient liberally without the family rolling their eyes and grabbing car keys to eat elsewhere!

Monday - Maple Cranberry Chicken Breasts with Rice and Broccoli

Tuesday - Cranberry Pepper Pork Loin Roast, spinach salad.

Wednesday – Pasta and Cheese!

Thursday – Broiled White fish with green salad and cranberry salad dressing

Friday – Spaghetti and Meat sauce, green salad

Snacks and Baking:

Lemon Cranberry muffins, dark chocolate brownies and Crispy Rice Squares

PS.  The brownies are to celebrate our first snow fall this week!  Didn’t stick around but it was there!

Cranberry Pepper Pork Loin Roast

Ingredients:

  • 1 cup dried cranberries
  • 1 teaspoon ground chipotle chile pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 Tablespoon kosher salt
  • 2 Tablespoons brown sugar
  • 1 teaspoon dried rubbed sage
  • Worcestershire sauce
  • 1 (4 to 6 pounds) pork loin roast

Preparation:

In a food processor fitted with the metal blade, pulse the cranberries, ground chipotle chili pepper, garlic powder, onion powder, salt, brown sugar, and sage until cranberries are chopped into small flecks.

Rub the pork with Worcestershire sauce, then pat the spice mixture around the entire loin. Place pork into a zip-top bag, squeeze out all the air, and seal. Refrigerate at least 8 hours or overnight.

When ready to cook, remove pork loin and let sit for 30 to 60 minutes at room temperature. Preheat oven to 450 F. Position oven rack on the lowest level in the oven. Place the pork loin on a rack in a roasting pan.

Roast in pre-heated oven for 20 minutes. Reduce oven heat to 275 F. Roast an additional 1 (recommended) to 1-1/2 hours or until an instant-read thermometer inserted in the center of the roast indicates a temperature of 150 F (160 F for more well-done). (Roast will continue to cook after you remove it from the oven.) Check at 10 minute intervals after 1 hour until it reaches desired temperature. Tent the roast with foil and let rest for 10 minutes before carving.

Monday Morning Menu Swap – CHOCOLATE!

A week of Chocolate! Menu planning can make my mouth water! more

Beef Mole (Yes, Chocolate Beef!)

Chocolate and Beef for supper? HELL YA! mmmm A great fall/winter option to warm tummy and spirits! more

To Tha MOON Chi – ken!

Parmesan Breaded Chicken

3               Chicken Breasts
4 slices   GF Bread (ie: EnerG Soft Loaf)
1/2 C       Half and Half Creamer
3 Tbsp    Club House Parmesan Herb Seasoning

Preheat oven to 400′F.

Pour creamer into bowl.  Soak chicken in creamer. While prepping breading.

Chop bread to coarse crumbs.  I used a coffee grinder to prep the crumbs.  Pour into a bowl and add in Herb Blend.   Lay each breast in the crumbs, flipping to coat evenly, then lay out in greased pan.  Repeat for remaining breasts.

Bake in oven for 30 – 40 minutes, until the thick parts of each breast are done.

AWESOME.

What would make it better? Before breading, butterfly the chicken breasts and layer slices of ham and some Swiss cheese layered in the middle.  Bread and bake.

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