Pork Roast and Apples

pork and apples resizedBoneless pork roasts make a wonderful dinner anytime of the year. Use your favorite marinade to to add extra flavor to the roast. Here is one of my favorite marinades or you can mix a combination of soy sauce, sesame oil, chopped garlic, onion and a little sugar. This recipe includes sliced apples for a great pork and apple combination.

Pork Roast and Apples

1 1/2 pound boneless pork roast (approximately)

Marinade (use you favorite or check the link above)

2 apples, sliced

1/4 cup brown sugar

1/4 cup apple cider

1 teaspoon dry mustard

1. Place pork roast in a plastic zip lock bag. Add marinade and allow to soak for 6-8 hours. Preheat oven to 400 degrees.  Remove roast from marinade and place in roasting pan.

2. Bake the roast for 45 minutes. In a bowl, mix together the apple slices, brown sugar, cider and dry mustard. Spoon the apples in the pan next to the roast and pour the liquid over everything. Allow to bake another 30 minutes.

3. Remove meat from oven. Place on a platter and cover with foil. Check to see if apple slices are tender and cook a little longer if necessary.

4. Mix apple slices with drippings in pan. Serve with the pork roast.

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Oven Baked Beef Ragout

beef ragout (640x424)Here is a hearty beef stew that is flavorful with herbs and spices. Everything is put in a casserole dish and then bakes in the oven for over two hours. Give it a try for a hearty dinner!

Oven Baked Beef Ragout

2 pounds boneless beef chuck roast, cut into 1 inch cubes

2 medium red onions, cut into thin wedges

4 carrots, cut into 1/2 inch slices

3 cloves garlic, minced

1/4 cup butter

1/3 cup all-purpose flour

1 3/4 cups beef broth

1 cup water

1/2 cup diced tomatoes, drained

1/2 cup chopped parsley

1 teaspoon molasses

3/4 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1. In a 2 1/2 to 3 quart casserole combine beef cubes, onions, carrots and garlic; set aside.

2. In a medium saucepan, melt butter over medium-low heat. Stir in the flour. Cook and stir for 1 minute. Add broth and water all at once. Cook and stir until thickened and bubbly. Stir in tomatoes, parley, molasses, thyme, salt, pepper and bay leaf. Pour over beef-vegetable mixture in casserole.

3. Bake covered in a 350 degree oven for 1 1/2 hours. Stir stew. Bake, uncovered, about 1 hour more or until beef and vegetables are tender, stirring occasionally. Remove and discard bay leaf.


Pocket Sandwiches

pita pocket (640x424)This is a favorite of my sons. They like more “kick” so add sliced jalapeno peppers on top of the finished product. If you buy Italian sausage in links, slice open the casing to remove the meat and use a spatula to break into small pieces as you brown the meat.

Pocket Sandwiches

1 pound Italian sausage

1 onion, chopped

1 clove garlic, minced

1 cup sliced mushrooms (optional)

1 cup diced green peppers

1/2 cup diced celery

1 cup shredded Monterrey Jack cheese

1. Saute sausage until brown, drain. Add onions, garlic, mushrooms, green pepper, celery and saute until tender.

2. Cut pita bread in half. Stuff with warm filling. Sprinkle with cheese

3. Place upright (cut side up) – I use a loaf pan and line with aluminum foil for easy clean-up

4. Bake at 400 degrees for 10 minutes.



Pistachio Chicken Strips

pistachio chicken (640x424)Here is an easy recipe using chicken breasts with a crunchy coating of chopped pistachio nuts mixed with curry powder. Easy to mix and bake and ready in 20 minutes!

Pistachio Chicken Strips

1 pound boneless, skinless chicken breast tenders

1/4 cup chopped pistachios

1 tablespoons toasted bread crumbs

1/2 teaspoon curry powder

Cooking spray

1. Preheat oven to 350 degrees. Lightly coat a baking dish with nonstick cooking spray. If using whole chicken breast, slice into strips lengthwise.

2. Arrange chicken pieces in a single layer in baking dish.

3. Combine pistachios, bread crumbs and curry powder and sprinkle evenly over chicken. Spray nut topping lightly with cooking spray.

4. Bake for 25 minutes or until internal temperature of chicken reaches 165 degrees and nut topping is lightly browned.

Channa Masala

This is an vegetarian dish which uses chickpeas and a lot of spices to make very filling dinner. Serve with rice, naan bread and enjoy.

Channa Masala or Chickpea Stew

2 tablespoons butter

1 whole onion, chopped

2 cloves garlic, minced

1 piece fresh ginger (about 1 inch), peeled and chopped

1 whole Jalapeno pepper, seeded and chopped

3 tablespoons tomato paste

1 tablespoon coriander

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1 teaspoon turmeric

1/2 teaspoon salt

1 can (14.5 ounce) diced tomatoes

2 cans (15 ounce) chickpeas, drained and rinsed

1 teaspoon garam masala

1. In a large skillet, heat the butter. Add onions and cook for about 15 minutes on medium low heat, or until golden brown.

2. Add garlic, ginger and Jalapeno to onions and stir well. Cook for about two minutes.

3. Add the tomato paste and cook four minutes

4. Add the coriander, cumin, cayenne, turmeric, salt and stir well. Then add the diced tomatoes, chickpeas and garam masala.

5. Cook for about five minutes or until the chickpeas and have heated through. Add some water if a thinner sauce is desired. Add salt for taste, as needed.  If desired, top with a squeeze of lemon, a spoon of plain yogurt or cilantro.

Zesty Pork Loin

With a marinade or rub, a boneless pork loin is easy to bake or grill. This recipe uses a marinade that includes red pepper flakes to give the outer part of the roast a little zip and a glaze made with apricot preserves.

Zesty Pork Loin

Boneless pork loin roast (2 – 2 1/2 pounds)


1/2 cup light soy sauce

3 tablespoons lime juice

1/4 cup olive oil

2 tablespoons honey

1 garlic clove, minced

2 teaspoons minced fresh ginger

1 teaspoon crushed red pepper flakes

Continue reading

Pulgogi (Korean Barbeque)

We lived in Seoul, South Korea for two years and during that time, we learned to enjoy many of the Korean foods. Pulgogi (Bulgogi), or Korean Barbeque, is one of best-known Korean dishes. As we traveled around to different sites, it was common to see Koreans cooking pulgogi on a small grill on the sidewalk during the summer. Korean food is always served with rice and kimchi, which is a spicy fermented cabbage. Traditionally, the beef strips are placed on a lettuce leaf along with some rice and kimchi and rolled up to eat.


4 tablespoons soy sauce

2 tablespoons sesame oil

2 tablespoons sugar

1/2 teaspoon black pepper

1 clove garlic, peeled and finely chopped

4 tablespoons finely chopped green onions

1 tablespoon tasted sesame seeds

1 1/2 pounds flank steak (or sirloin tip) thinly sliced across the grain Continue reading

Firecracker Chili

This is a thick rich chili that is a great dinner on a cold day. The number of Jalenpeno peppers can be adjusted depending on personal taste.

Firecracker Chili

4 slices of bacon, cut into small pieces

1 large onion, chopped

1/2 large bell pepper, chopped

2 cloves of garlic, minced

2 Jalapeno peppers, chopped Continue reading

Chicken and Dumplings

Chicken and dumplings is a favorite of many southern families. There are may different recipes for the dumplings. This is the recipe that my mother used which involves rolling the dough out into a thin rectangle, cutting into squares and dropping in the boiling broth. A pan of hot cornbread always accompanies the chicken and dumplings. Yum, yum…

Chicken and Dumplings

1 whole fryer chicken

1 1/2 cup flour

1/2 teaspoon salt

3 tablespoons shortening

1 egg

5 tablespoons water Continue reading

German Pancakes

My German mother-in-law made these crepe-style pancakes that were served with applesauce and a variety of fresh berries. After spreading the pancake with applesauce and cut-up berries/fruit, roll up the pancake and sprinkle with granulated sugar or cinnamon-sugar.The recipe yields approximately 10 pancakes using a 9 inch skillet.

German Pancakes

6 eggs

1 1/2 cup milk

3/4 cup flour

3 teaspoons granulated sugar

Dash salt

Cinnamon-sugar, optional Continue reading