Pork Moscato

Yesterday, I set out to make several special dishes and a few new dishes to try out before company arrives for the holidays. I made my list for the hubby to pick up while he was out. He planned to do the manly thing a make a run to Lowes, so I tacked on a trip to The Pig (Piggly Wiggly grocery store). It was rainy and cold so he tells me late in the afternoon that he has talked himself out of going because its cold and raining. I'm left in mid-cook mode with unfinished dishes. Time to switch gears and go into improvise and save mode... after ditching the kill hubby mode! Sooooo... I came up with the Pork Moscato and made a simple dressing and gravy. Oh my goodness, after tasting the pork, the hubby says that I should thank him for making me do the pork this way! Yeah! That's gonna happen!!!

4 lbs Pork Roast

1 cup Moscato Wine

Carrots, cut into sticks

Onions, quartered

Cherry Tomatoes

Banana Pepper Rings

4 cloves garlic

Kosher Salt

Black Pepper

Preheat oven to 400 degrees. Mince garlic and combine with salt and pepper to make a paste. Rub on the fat side of the pork. Pour wine into the roasting pan. Place pork, skin side up in the wine. (so the garlic rub doesn't wash off) Place the rest of the ingredients in the pan and cover. Cook for 1 1/2 hours or until the internal temperature reaches 160 degrees. Uncover and either broil or cook until the fat is browned and a crust forms. 

 Ready for the oven!

After 1 1/2 hours in the oven and browning time for the crust... 

Prettiest view :-) 

Remove the pork and slice. Spoon the juices over the meat.

Add the veggies to the plate and serve!

My plate with a side of dressing and gravy! It was yummy!

Classic Greek Salad

2 heads romaine lettuce, torn into chunks*
1 bell pepper, sliced
1 small onion, halved and thinly sliced
6 pepperoncini peppers (or more)
12 kalamata olives
1 cucumber, sliced and cut in half
1/2 cup feta cheese, crumbled

1/3 cup white vinegar
2/3 cup olive oil

1 tablespoon lemon juice

1 garlic clove, minced
1 teaspoon oregano (or more to taste)
1/2 teaspoon black pepper (or more to taste)
1 teaspoon sea salt

For the dressing: combine vinegar, minced garlic, oregano and lemon juice, slowly whisk in olive oil, season with salt and pepper.

For salad: layer romaine, bell pepper, onion, cucumber, kalamata olives, feta cheese, and top with pepperoncini peppers.  Whisk dressing and drizzle over the top.

* Mama's notes: Never cut lettuce... lettuce should be torn into chunks!

Crab Crisps

Another very simple, tasty treat :-)

6 1/2 oz. Crab meat
8 oz. sour cream
1/2 cup shredded Swiss cheese
2 T onion soup mix
1/4 t black pepper
Toast points or Melba rounds
Red Bell Pepper and Green Onion, diced

Combine first five ingredients. Mix well. Spread on toast or rounds. Broil about 6 inches from broiler for 2 or 3 minutes. Garnish with pepper and onion... Enjoy!

Mama's Shrimp Creole

Growing up, my Mama and her family didn't have a lot of money. Food like seafood was out of the question. They could go fishing and eat fish, but shrimp were not in the budget. When Mama was in middle school, she made a new friend and went to stay the weekend. She soon found out that the 'well to do' family was catholic and ate shrimp every Friday night. It was a sacrifice that she gladly made! Whenever she could Mama would buy shrimp for us and she loved to make Shrimp Creole. Shrimp was her favorite food!

Shrimp Creole

¼ cup Butter

1 cup Onion, chopped

1 cup Celery, diced

1 Garlic Clove, minced

2 T Flour

1 t Salt

1 t Sugar

Dash Cayenne

1 t Paprika

1 small Bay Leaf

4 drops Tabasco

½ cup Bell Pepper, diced

19 oz can Tomatoes

2 cups Shrimp, Peeled and deveined

     (1 pound fresh or 2 - 7 oz cans)

Melt butter in frying pan. Add onion, celery and garlic; cook slowly until tender but not brown. Add flour and seasoning; stir until blended. Stir in bell pepper and tomatoes. Cook 10 minutes over low heat, stirring occasionally. Add shrimp and cook until shrimp turns pink. Serve over rice.

Philly Cheese Steak Dip

I just love making a meal out of appetizers! That's why I love it when I'm doing a wedding reception and the bride asks about finger foods. It's the best way to get your guests moving, talking and enjoying themselves. Without having to sit down to a big formal dinner, guests have more freedom to mingle and have fun. There is always seating for those who like to observe and be wallflowers. (More like be inconspicuous and take pictures! LOL)

With the big game just around the corner, I thought I'd post some appetizer recipes. I love the recipes that take the big flavor of a meal or sandwich and compound that into a dip or mini app. This dip takes the flavors of one of my favorite sandwiches... the Philly Cheese Steak!

Philly Cheese Steak Dip

1 package (17 oz.) refrigerated beef roast au jus
1 1/4 cups coarsely chopped onion
1 cup chopped bell pepper
1 jar (15 oz.) process cheese dip
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
Crackers
Chips

In a large skillet, saute onion and peppers and beef. Cook until onions and peppers are soft. (Or if you prefer, you can microwave the mixture for 2 1/2 minutes on high.) Drain beef mixture, reserving juices. Use two forks to shred beef.

Add beef mixture to 2- to 3 1/2-quart slow cooker coated with cooking spray. Stir in 1/3 cup of the reserved juices (If you don't have enough juice, add beef broth to equal 1/3 cup... more if needed), cheese dip, Worcestershire sauce and pepper. Cover and cook on high for 1 to 2 hours.

Serve immediately with crackers or chips. (Or, keep warm in slow cooker on low setting for up to 2 hours.

Great Appetizers For Any Occassion!

Parmesan Thins

1/2 all-purpose flour
3 tbsp butter, softened
1 egg yolk
2/3 parmesan cheese, freshly grated
pinch of salt
pinch of cayenne

Work the butter and flour together in a bowl with your fingertips, then work in the egg yolk. Add the parmesan, salt and cayenne. Shape the dough into a log and wrap it in plastic wrap. Put it in the frig for about 10 minutes or until firm.
Preheat oven to 400 degrees. Cut the log into 1/4 inch pieces and place on a baking sheet. Flatten with a fork to give a criss-cross pattern. Bake for about 10 minutes. Don't let them brown or they'll taste burnt.

Spicy Olives 2 ways

2 2/3 cups green olives, pitted

Spicy herbal marinade:
3 tbsp fresh cilantro, chopped
3 tbsp fresh parsley, chopped
1 garlic clove minced
pinch cayenne
pinch cumin
2 tbsp olive oil, 3 if necessary
3 tbsp lemon juice

Hot chili marinade:
4 tbsp fresh cilantro, chopped
4 tbsp fresh parsley, chopped
1 garlic clove minced
1 tsp ginger, freshly grated
1 red chili, seeded and sliced
1/4 preserved lemon, cut into thin strips

Divide olives between two jars. Mix the ingredients for the spicy herbal and add to one jar. Add extra oil and lemon to cover if necessary. Mix the ingredients for the hot chili and add to the second jar. Store both jars in the frig for about a week, shaking occasionally.

Roasted Veggie Tartlets

1 red bell pepper
1 yellow bell pepper
1 eggplant
1 zucchini
1 1/2 cups all purpose flour
6 tbsp butter, chilled and diced
2-3 tbsp cold water
4 tbsp heavy cream
1 egg
1 tbsp parmesan cheese
salt and pepper

Preheat oven to 400 degrees. Switch oven to broiler. Place veggies on a baking sheet and broil for 10 minutes, turning occasionally until blackened. Cover with a towel and let sit for 5 minutes. Peel away skin and discard seeds. Cut into very thin strips.
Sift flour and salt into a bowl. Cut in the butter until it resembles breadcrumbs. Stir in enough water to make a firm, not sticky, dough. Roll the dough out thinly and cut rounds to fill mini muffin tins. Bake for 10 minutes at 400 degrees.
Divide the veggie strips between the pastries. Whisk cream and egg in a bowl. Season and pour over veggies. Sprinkle each tartlet with cheese and bake for 15-20 minutes until firm. Cool for 2 minutes, then remove to a wire rack. Serve warm or cold.

Marinated Mushrooms

1/3 c red wine vinegar
1/3 c oil
1 sm onion, chopped
1 tsp salt
2 tsp parsley
1 tsp mustard
1 tbsp brown sugar

Boil, then add 2 - 6 oz cans button mushrooms. Simmer 5-6 minutes. Cool and refrigerate. Best if marinated overnight... If you can wait that long!


Chorizo Pastry Puffs

8oz puff pastry
4oz chorizo sausage, finely chopped
1/2 cup grated cheese
1 egg, beaten
1 tsp paprika

Preheat oven to 450 degrees. Roll out pastry onto a floured surface. Using a 3 inch cutter, stamp out 16 rounds. Put chorizo and cheese in a bowl and toss together.
Place a little of the chorizo and cheese mixture in the center of a round of pastry dough. Fold over and pinch the edges of the pastry together to seal. Repeat with remaining rounds. Place the rounds on a non-stick baking sheet. Brush with beaten egg and dust with pinch of paprika.
Bake pastries for 10-12 minutes, until puffed and golden. Serve warm.