Honey Mustard Pork Roast W/ Bacon

"Everything is better with bacon!"  That is a direct quote from my husband and even though bacon is usually not my first choice in meats I do have to admit that it makes this dish mighty tasty!  This is easy enough to make any day of the week......Enjoy!

1/4 cup dijion mustard

2 Tb whole grain mustard

2 Tb honey

2 cloves of garlic, minced

1 lb bacon

1 pork roast (any size)

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Lower oven rack to the bottom third of the oven and preheat to 350 degrees.

Mix together both mustards, honey and garlic. Smother mixture all over the pork.  Layer all of the bacon over the smothered pork. Tie kitchen twine around the pork to keep everything in place while it cooks.

Roast for 1 hr.  After an hour cover pan loosely with foil and roast for another 10- 20 min. 

Let rest for 20 min.  Slice and serve!

Chili Beans

 I am a big fan of quick, yummy and inexpensive meals.  So when I came across this recipe you can imagine my delight!  The ingrediants are usually always in my pantry so it's always a great go to meal when I am wondering what to cook for dinner.  I know some don't care for cilantro but it really does make the meal....Enjoy!

1 onion, chopped

2 cloves of garlic, monced

1 Tb olive oil

1 lb ground beef

1-2 Tb chili powder

1-1 1/2 cups of pace picante sauce

1/2 cup tomato sauce

salt & pepper to taste

1/2 tp sugar

2 cans pinto beans, drained and rinsed

1 Tb chopped parsley

chopped cilantro for garnish

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In a large skillet, sauté onions and garlic in 2 Tbsp of olive oil until translucent on medium high heat. Move the onions over to one side of the pan, turn up the heat to high, and brown the meat away from the onions in the same pan. (If you do not have a large enough skillet, use two separate smaller skillets for the onions and beef.) Add chili powder to meat as it is cooking. Start with one tablespoon, and add more as needed to taste. Stir in the onions and garlic. Add picante sauce, tomato sauce, parsley and salt & pepper Add 1/2 teaspoon of sugar to counteract the acidity of the tomatoes.

Add the beans to the meat and simmer for 5 minutes. Stir in cilantro right before serving or sprinkle on top.  Serve over rice or with warm tortillas

Perfect Chocolate Chip Cookies

When I say these cookies are perfect...I tell no lies! I was at my sister in laws house this weekend for game night and one of her guests brought these cookies.  When I bit into it I literally felt my heart skip a beat and a tear form in my eye.  It was THAT good.  I had to have the recipe and she told me it was from Cooks Illustrated.  I had heard of this magazine before and have wanted to subscribe but it is a bit pricey.  Even the website requires a paid membership.  Apparently it is for serious cooks.  I haven't decided if I am quite there yet but it definetly has me intrigued.  Anyways..I was able to obtain this recipe without forking over any cash and I must must share it with you.....ENJOY!!

1 3/4 cup unbleached flour

1/2 tsp baking soda

1 3/4 sticks (14 Tb) unsalted butter

1/2 cup sugar

3/4 cup dark brown sugar

1 tsp salt

2 tsp vanilla extract

1 large egg

1 large egg yolk

1 1/4 cups semisweet chocolate chips

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Whisk flour and baking soda together and set aside

Heat 10 Tb butter in skillet over medium high heat until melted.  Continue cooking & swirling in pan until butter is a dark golden brown with a nutty aroma (1-3 min) Remove from heat and transfer to a heatproof bowl.  Stir in remaining 4 Tb butter until completely melted.  Add both sugars, salt, vanilla and whisk together till there are no sugar lumps.  Add egg and egg yolk and whisk for 30 seconds.  Let stand for 3 min then whisk again for 30 seconds.  Repeat this process 2 more times until thick, smooth and shiny.  Stir in flour mixture until just combined and then add chocolate chips.

Bake at 375 degrees for 9-12 min rotating the baking sheet halfway through. The cookie should still be puffy, edges have set and the center is still soft.

Spagetti With Artichoke Hearts And Tomatoes

I made this for dinner tonight and it tasted like I was eating at a restaurant....for real!  I know the lighting in the picture is not giving it any justice but you will just have to take my word for it.  It also is so easy.  In the time it took me to boil the noodles, the sauce was done.  It just can't get any more simple or yummy as this...Enjoy!!

2 Tb olive oil

2 Tb butter

3 garlic cloves, minced

1/2 medium onion, diced

1 14.5 oz can quartered artichoke hearts, drained

1 14.5 oz diced tomatoes with juice

1 cup heavy cream

1/2 cup chicken broth

1 pound thin spagetti

1 cup freshly grated parmesan cheese

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Cook spagetti till ala dente

Meanwhile,  melt olive oil and butter in a large skillet over medium heat.  Add onions and garlic and saute for 2-3 min.  Add artichoke hearts and tomatoes.  Stir and cook for 8-10 min.  Reduce heat to low and add cream and broth. Add salt and pepper to taste (do not under salt!) Cook over low heat until heated through and has thickened up.

Placed drained pasta in a large bowl.  Sprinkle with 1 cup parmesan cheese.  Pour sauce over top.  Toss lightly to combine and coat.

Delicious!

Garlic Chicken w/ Bow Tie Pasta

This recipe is not only tasty but it's super quick and easy.  I had most of these things already in my pantry. You can also add any other vegetables that you would like.  Serve it with a salad and your good to go.....Enjoy!

1 tb olive oil

1 lb boneless skinless chicken breast, sliced crosswise

salt and pepper to taste

1 tb olive oil

6-7 cloves of garlic, crushed

1/2 lb mushrooms, quartered

1/2 cup green onions (I was out of onions this time)

1 cup carrots, sliced and blanched

14.5 oz can diced tomatoes

1/2 cup chicken broth

1/4 tsp crushed red pepper

1/2 tsp cornstarch

1/2 tsp salt

2 cups bow tie pasta

parmesan cheese, grated

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Cook pasta according to box directions

Heat 1 tb olive oil over medium heat and fry chicken.  Sprinkle with salt and pepper and remove from pan.  Cover with foil to keep warm.  Add 1 tb more olive oil and cook garlic, mushrooms, green onions, carrots.  Add tomatoes, chicken broth, crushed red pepper, cornstarch and salt.  Heat to a boil and simmer for 5-10 min.

Add chicken and cooked pasta back into pan.  Heat for another 2-3 mintues.  Garnish with parmesan cheese

Finger-Lickin Ribs

I am usually a beef ribs kind of gal. That's what I grew up on and that's what my dad taught me to make. But my husband is not a fan of beef ribs, particularly the fat(which happens to be my favorite part...sorry but its true). I decided to try my hand at pork ribs and I admit it was mighty tasty....and messy! And I also discovered that these ribs don't take as long to make....Enjoy!

6 TB brown Sugar
6 TB paprika
3 TB pepper
3 TB garlic powder
1 1/2 tsp salt
3-4 slabs of pork spare ribs or baby-back ribs
9 TB dijon mustard
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Combine brown sugar, paprika, pepper, garlic powder and salt in a small bowl. This is the rub!Salt both sides of ribs and place on a large baking sheet or jelly roll pan lined with heavy duty foil. Brush both sides of meat with dijon mustard. Rub both sides of pork with the prepared rub.

Place ribs directly on the top rack in your oven and place pan on bottom rack directly below the meat to catch any drippings.

Broil for about 5 min until it starts caramelizing. Lower heat to 250 degrees and bake until fork tender for 2-3 hours for spare ribs or 1 1/2 to 2 hours for baby backs.

Quiche

I used to think that because of the name...quiche would be complicated to make. But when I found this recipe over at pioneerwoman.com I realized that it isn't complicated at all. Infact its once of the easiest things I have made and its sooooo yummy. Now.. I have to confess that I use already pre-made pie crust because I haven't found a recipe that is easy enough for me to do. But I am still looking and when I find one then I will for sure have to post it. Of course you can mix up your choice of filling but I have found that these really compliment each other quite well. Also, please note that this recipe is for a deep dish pie crust. If you don't have a deep dish then either half the recipe or make two pies (which is what I did)....Enjoy!

7 eggs

1 1/2 cups half & half

2 cups grated swiss cheese

salt and pepper to taste

3/4 pound bacon

1 stick butter

1 onion, very thinly sliced

10 oz mushrooms, sliced

1 can quartered artichoke hearts

1 deep dish pie crust or 2 standard pie crusts

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Preheat oven to 400 degrees

In a skillet, fry bacon until crisp. Let cool, crumble and set aside. Pour out excess grease and melt butter in the same skillet. Add onion and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt to taste. Remove from heat and allow to cool for about 20 minutes.

In large bowl, beat eggs with half & half. Add grated cheese, salt and pepper and set aside. With a slotted spoon, add mushroom mixture into egg/cream mixture. Add bacon and stir together.

Pour into pie crust and press to submerge ingredients. Cover loosely with foil, place on baking sheet and bake at 400 degrees for 1 hour, removing foil for the last 10 to 15 min. Bake for slightly longer if quiche is overly jiggly.

Remove from oven and allow to set for 10 min before serving.