Cooking recipes

They were probably in the oven for about 20 minutes at 180C, but I just kept an eye on them so they didnt start to shrink too much.


Served with creme fraiche and a sprinkling of chopped pistachio nuts.  It was a nice light dessert but with the richness of the honey and figs, the creamy acidity of the creme frache and the crunch of the nuts, it was bloody marvelous!

While I was in Shipshewana over the weekend, in addition to the delicious cheeses, I also purchased a fantastic Raspberry Jalapeno jelly.  In case you have never tried it, raspberry jalapeno jelly, or any hot jelly or jam, is a tasty paring with cheddar cheese and crackers or spooned over cream cheese.  I had another idea, however, for utilizing this jelly.  The thought of a sticky sweet and slightly spicy glaze for a tender, succulent pork roast.  I think the experiment was a huge success.

I combined 2 tablespoons of the raspberry jalapeno jelly, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, dash of Worcestershire sauce, 1 tablespoon of ketchup and 1 tablespoon of brown sugar in a small saucepan.  I heated the mixture over relatively low heat until the jelly melted and a smooth glossy glaze was formed.  After simmering the glaze for about 15 minutes, it had cooked down just enough and thickened to the perfect consistency. 

I seasoned a 2 pound ribeye pork roast with chipotle chili powder, garlic powder, salt, pepper and oregano and placed in on a rack inside a shallow back pan.  The pork roasted in a 375 degree oven for about 45 minutes, when I removed it from the oven and glazed it with the first layer of raspberry jalapeno sauce.  Back into the oven for 10 more minutes, then another coating of glaze.  Repeat 2 or 3 more times until the pork has reached the desired temperature and a beautiful mahogany glaze has formed on the roast.  Let rest 20 minutes before carving. 

For the twice baked potatoes I baked a russet potato in a 350 degree oven for 1 hour.  Cut it in half lengthwise and remove the pulp to a large mixing bowl.  Then, add a couple tablespoons of butter and a splash or two of milk and stir  vigorously until beautiful smooth and fluffy mashed potatoes have been created.  Refill the empty baked potato shells with the mashed potatoes and place in baking dish.  Cover with grated cheddar cheese and garnish with paprika.  Bake in a 350-375 degree oven for about 10-15 minutes, or until the cheese has melted and the potatoes are heated through. 

Serve the sliced pork roast and twice baked potatoes with a fresh and lightly dressed slaw which includes only shredded Napa cabbage and a vinaigrette of 2 tablespoons cider vinegar, 1tablespoon canola oil, 1 tablespoon of sugar and a generous season of salt and pepper.  Gently dress the shredded cabbage with the vinaigrette and toss thoroughly to combine.     

The creamy all-american baked potato has never been easier and quicker to prepare...

Servings: (2)
Prep: 5 Mins. |
Microwave: 4 Mins. |
Grill/Bake: 30 Mins.

Posted by Sandra

INGREDIENTS

2 large russet baking potatoes
¼ teaspoon garlic powder, or to taste
¼ teaspoon onion powder, or to taste
Fine-grain kosher salt, and freshly ground pepper, to taste

Topping Options:
--Butter
--Bacon Bits
--Cheddar Cheese, grated
--Green Onions/Chives, chopped
--Fresh parsley, chopped or whole sprigs
--Sour Cream

METHOD

Lay out 2 layers of tin foil, ending up with about 12”x12” sheets, and set aside.

Gently scrub, dry, and pierce potatoes. Place potatoes, uncovered, on a plate in the microwave for 4 minutes on high, and carefully remove the hot par-cooked potatoes using tongs or mitts.  Place each potato on their respective sheet of foil and spray all around them with cooking spray, sprinkling each with garlic powder, onion powder, kosher salt, and ground pepper, to taste . Roll them up in the foil sheets, and either grill, or bake at 350 degrees for 30 minutes, or until you squeeze them and they are tender. – Enjoy!

My little sister Heidi told me about this recipe and I was so glad I tried it!  It is super easy to throw together, makes a lot, and is delicious enough to serve to guests.  We enjoyed it ourselves one night, leftovers another, and lunch the last day.  You could cut the recipe in half or freeze half for another time if you prefer.  You can also make it up to a day in advance and keep it in the refrigerator until baking.  I love that it has spinach in it.  Spinach is so nutritious but sometimes hard to get kids to eat.  They wont complain when theyre eating this!



Baked Ziti with Spinach

1 lb. uncooked ziti pasta
28 oz. crushed tomatoes
1 tsp. olive oil
3 cloves garlic, minced
10 oz. frozen chopped spinach, thawed and drained to remove excess moisture
1 tsp. dried oregano
1 T. dried basil
salt and pepper to taste
8 oz. fat-free ricotta cheese
1/4 c. grated Parmesan cheese
2 c. (8 oz). shredded mozzarella cheese

Preheat oven to 375 degrees.

In a large pot of salted water, cook pasta to al dente, according to package directions.  Drain and return to pot.

Meanwhile, in a medium saucepan, add olive oil and saute garlic.  Add chopped spinach, tomatoes, oregano, basil, and salt and pepper to taste.

Add sauce to the pasta and combine.  Add half the mozzarella (1 cup), Parmesan cheese, and ricotta cheese.  Mix well and transfer to a 9x13 baking dish.

Spread evenly and top with remaining mozzarella cheese.  Bake 30 minutes, until mozzarella is melted and edges are slightly browned.  Remove from oven and let sit 5 minutes before serving.

Source: Adapted from Skinny Taste