Stuffed pork Loin Roast for the Holidays
This year I’ve decided to make a pork roast that I sort of invented this summer and just fell in love with.
Spiral Pork Loin Roast
You start out with a large pork loin roast and you cut it in a spiral like you would a jelly roll. I then took a package of mushrooms, an onion, 2 stalks of celery, 3 cloves of garlic, fresh rosemary and thyme. Rough chop everything and then saute them for just a few minutes in a tablespoon of Extra Virgin Olive Oil (EVOO)
You then layout the pork so it’s a long rectangle rum some EVOO over it and then slather the mushroom onion mixture over the top. (Your hands will be VERY messy!) put a few large toothpicks in and then brown the top and bottom carefully so as not to loose the stuffing. Bake in a 350 oven until your meat thermometer reads PORK is Done! remove from the over and let sit on a cutting board for 10 minutes. Then slice. The presentation is just gorgeous and the aroma is intoxicating. Make a gravy using the yummy bits at the bottom of the roasting pan the traditional way.. using a bit of white wine if you need to..(I do whether I need to or not) Serve with my garlic smashed potato’s and a salad and your guests will be impressed.
Steak Fries
These come out awesome and so much better for you than deep fat frying
Russet Potatoes or Yukon Gold (1 per person)
EVOO (Extra Virgin Olive Oil)
Salt
Pepper
Home Fry Seasoning (optional)
Preheat oven and large baking sheet in 425 oven. (preheating the pan is the secret to them not sticking)
Slice potatoes into long strips (depends on how crispy you like, I cut them fairly thin as I like REALLY crispy fries)
Place them into a bowl and drizzle with EVOO, and seasonings, repeating a few times as you fill the bowl.
Spread them out in one layer on the baking sheet and bake for 20 minutes… then turn and leave them in for a few more minutes depening again on how crispy you like them.
These also keep well if you just wrap the leftovers in foil and bake them in the oven the next couple of nights at 400 again. (We rarely have leftovers though!)
Skinny Chimichangas – Chrissy
½ pound chopped rotissorie chicken
1 onion, finely chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon dried oregano
½ teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 tablespoons chopped mild green chiles
1/3 cup shredded reduced-fat mexican cheese blend
4 (8-inch) fat-free multi grain tortillas
1. Preheat the oven to 400º. Spread canola oil on a papertown and grease cookie sheet lightly.
2. 1 tsp canola oil in a skillet set over medium-high heat. Add the onion, garlic, chili powder,oregano, and cumin. Cook, until onions start to carmelize, add the chicken, stir until the chicken is heated through. Stir in the tomato sauce and the chiles, bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the cheddar.
3. Meanwhile, wrapthe tortillas in foil and place in the oven to warm for 10 minutes.
4. Spoon about ½ cup of the filling into the center of each tortilla. Fold in the sides, then roll to enclose the filling. Place the chimichangas,seam-side down, on the baking sheet.
Brush the tops of the tortillas with oil. Bake until golden and crisp, about 20 minutes. Do not turn.
Smother with Green Chili or your favorite salsa, shreaded lettuce, fresh tomatoes, & low fat Sour Cream.
Heather’s Favorite Verde’ Mexican Chicken
2 cans Green Chili (or home made of course) (mild)
4 cups cooked, shredded chicken breast
1 can diced tomatoes
Mexican spices to your taste, (chili powder, cumin)
2 cloves garlic (smashed and diced)
1 small onion diced
1 8oz package, shredded Cheddar or Mexican blend cheese
1 package of 10 (or so) burrito size Tortilla, flour
1 package of microwave Spanish rice
Preheat oven to 350. Grease a 9 x 13 Pan
Microwave Spanish rice using packing directions.
Prepare your chicken by either using a store bought cooked chicken or grill your own. Shred or cut into small pieces, cook in a large skillet along with tomatoes, 1/2 cup green chili, garlic, onions until cooked through.
Place a large spoonful of chicken mixture 1 of rice & 1 of shredded cheese. Roll up and place in a greased 9 X 13 pan.( How full you want the enchiladas to be, etc., is up to you. ) Repeat till pan is full. Pour any left over sauce and cheese over the top. Place in oven for about 30 minutes or so. The cheese should be melted and bubbling.
My extra daughter Heather (one of my youngest daughter’s best friend that ”lived” at our house, always requests this dish for any and all special occassions. Love you Heather!
Julia’s Green Chili Chicken Enchilada’s
Green Chili, Chicken Enchilada’s
2 cans Hatches Green enchilada sauce (mild)
4 cups cooked, shredded chicken breast
1 8oz package, shredded Cheddar or Mexican blend cheese
1 package of 10 (or so) regular size Tortilla, flour (soft taco size I think)
1 package of Spanish Rice (Optional as a side dish or to put inside the Enchilada’s)
Preheat oven to 350. In a large skillet, warm sauce cans a bit. (where you can still touch sauce with finger and it not burn you) Take a torlilla and dip with your hands into the sauce, then place on to a plate and fill with some chicken and a bit of cheese. Roll up and place in a greased 9 X 13 pan.
( How full you want the enchiladas to be, etc., is up to you. If you really like cheese, then be generous) Repeat till pan is full. Pour any left over sauce and cheese over the top. Place in oven for about 30 minutes or so. The cheese should be melted and bubbling.
