all sorts of recipes, from me to you…

Monday, February 20, 2017

Seasoned Pork Loin Roast w/Basting Sauce

Thought you knew 
all there is to know about pork?

 Let's see...


*  Throughout history, pork has been the most widely eaten meat in the world, and still is today.

*  It has an impressive consumption rate of 40%, compared to 29% for chicken and 24% for beef.

*  We evidently can’t get enough of bacon, since a third of pork consumed is via bacon.  No surprise there!

*  Most food folklore suggests that New Year’s feasts should include pork and sauerkraut to ensure good luck in the coming year.  We concur!

*  Cincinnati, Ohio celebrates its pork slaughterhouse heritage with the “Flying Pig” marathon each May.

*  Around 20% of pork is made up of protein, making it an important muscle building meat.

*  The record for the longest sausage ever made is 59.14 km (36.7 miles) long, people just love sausages.

*  The average person will eat 28 pigs in their lifetime.

*  Pork tenderloin cuts are almost as lean as skinless chicken breasts.

*  The first recorded recipe for a pork pie was 1390 in the kitchen of the Court of King Richard and today’s pork pie is still a direct descendant of the medieval pie tradition.

*  Scientists believe that pigs are one of the most intelligent animals, ranking close behind apes and dolphins.

*  Pigs are truly a clean animal.  They don’t have sweat glands and pale pigs sunburn; hence, they roll in mud to keep themselves cool.  I grew up on a farm and saw my share of pigs rolling in the mud.  

*  The word “barbecue” derived from French-speaking pirates, who called this Caribbean pork feast “de barbecue et queue,” which translates “from beard to tail.”  In other words, the pig roast reflected the fact that the hog was an eminently versatile animal that could be consumed from head to toe.

*  The word “earmark” which we now use to mean 'to designate’ or ‘to set aside for a particular purpose’, actually has a very simple origin:  for centuries, farmers marked their livestock with distinctive notches in the animals’ ears.  Earmark in the figurative sense, 'to designate' arose in the last 19th century.

And if all that’s not enough, who could’ve imagined this:

*  There are approximately 80 people in the United States listed on with the last name ‘Pork.’  I don’t know one of them, do you?

What I do know is that a good pork roast will never let you down, especially when it’s rubbed with herbs and then basted with a tangy sauce while roasting; it’s equally delicious cooked on the grill as in the oven.

This seasoned pork loin roast is affordable, elegant and perfect for your dinner, and any time you want to feed your guests well.

Bill and I were amazed how delicious it was. 

Leftovers for sandwiches?  Now that's a bonus!

Seasoned Pork Loin Roast w/Basting Sauce


1 (5 pounds) boneless pork loin roast
1 tablespoon olive oil
2 tablespoons rosemary
2 tablespoons sage
2 tablespoons thyme
2 tablespoons parsley
2 tablespoons sea salt
2 tablespoons seasoned pepper
Basting sauce, recipe below


Preheat oven to 350°.
Rub outside of the roast with oil.
Mix remaining ingredients in a small bowl and liberally season all sides of the roast.
Place the roast on a rack on top of a roasting pan.
Bake, uncovered, 2 to 2½ hours, until thermometer registers 155°.
Meanwhile, in a large saucepan, combine the basting ingredients.
Bring to a boil, reduce heat, and simmer, uncovered, for 10 minutes.
Brush over roast occassionally while baking. 
Let roast stand 10 minutes before slicing.
About 18 servings

Basting Sauce


3 cups water
2 tablespoons lemon juice
2 teaspoons dried minced onion
½ teaspoon garlic salt
½ teaspoon seasoned pepper
½ teaspoon lemon-pepper seasoning
½ teaspoon lemon zest

Printable recipe


Wednesday, February 15, 2017

Make Your Own No-Salt Montreal Steak Seasoning!

I’m a big fan of Montreal Steak Seasoning, 
with the exception of the 
large quantity of salt it contains; 
I’d rather add salt to food separately.

Montreal Steak Seasoning was the signature blend used by Montreal butchers to dry-brine grilled and smoked meats.  Its flavor is similar to Easter European pickling spices, and is at its best when sprinkled on beef; however, it’s the perfect seasoning to perk up other meats, seafood, plus vegetables, and stews.

There are a ton of versions of this seasoning, that works well as a dry rub also. You could substitute smoked paprika, thyme, or rosemary, the possibilities are endless.  It’s super easy to make, especially in a Ninja processor.

By the way, if you’ve never used the Ninja Master Prep, you should go for it.  It can perform every function of a food processor, and more, in a flash, just like a Ninja warrior would.  I use it for everything…  from chopping ice to blending smoothies, shredding meat, to chopping veggies for salsa.

I’ve had more than my share of expensive food processors and threw them all to the curb after Bubba introduced to the Ninja!  

The price is right, cleanup is a snap, it takes up little space. It’s powerful, more than words can say!

And this 
Seasoning is 
also ~  
about as 
close to the real thing as you can get!  
Give it a try!

No-Salt Montreal Steak Seasoning


2 tablespoons Hungarian paprika
2 tablespoons crushed black pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon crushed coriander
1 teaspoon fennel seed
2 teaspoons dill seed
2 teaspoons red chili pepper flakes


Briefly grind ingredients with a mortar and pestle or in a food processor, pulsing 2 or 3 times.
Store at room temperature, tightly capped in an airtight container away from heat and light.
Keeps for 1 year.
Printable recipe


Disclaimer:  The opinions here are my own, no compensation for products.

Monday, February 13, 2017

Happy Valentine's Day!

Have a
Happy Valentines Day!

I love to bake; however, I’m admitting here I’m cupcake decorating challenged, meaning I have decorated more than my share of ill-made decorated cupcakes, cookies, you name it!  

I have never gotten the hang of piping icing and envied my MIL's decorating skills when she baked innumerable wedding cakes, and so forth for others.  

This is when the local supermarket comes in to play, where I can select the goodies we’d like that have that professional flair…  

In other words, 
I did not bake and decorate these cupcakes, 
so no recipe today, 
just Happy Valentine’s Day wishes for you all!


All the best,

Monday, February 6, 2017

Old-fashioned Midwest Beef and Noodles

This is a Midwest Classic!

Like meatloaf, biscuits and sausage gravy, Johnny Marzetti, lemon meringue pie, jello salads, pot pies, hickory nut cake, creamy chicken casserole, tuna and noodles, nut bread, you get the picture: old-fashioned Midwest church basement supper fare!

Beef and noodles fits into this category perfectly…

Most beef works well; leftover is great, steak, chuck roast, or use deli beef.  Add mushrooms, if you like, add your favorite noodle, thick or thin, and season to your taste.

No matter where you live and how old-fashioned this dish is…

It’s winter here, it's cold and it's time for a hearty dish.

It’s easy, delicious, simple comfort food at its best!

I’m thinking you’ll like like this ~ 

So get your fork ready and make your tummy happy!

Old-fashioned Midwest Beef and Noodles


1 (12 - 16 ounces) bag egg noodles
1 tablespoon cooking oil
8 ounces beef top sirloin, thinly sliced across the grain

1 onion, sliced thin
1 (14.5 ounces) can beef broth
Salt and pepper, to taste (I use Montreal Steak Seasoning)


Cook noodles according to package directions, set aside.
Meanwhile, in a large skillet, heat oil over medium-high heat.
Add meat and onion, cook until meat is no longer pink.
Add cooked noodles, and broth, combining well.
Season with salt and pepper.
4-6 servings
Printable recipe


Monday, January 30, 2017

Cheesy Sausage Biscuit Bites for the Super Bowl LI Party

Woo Hoo!!
It’s Super Bowl time again!!!

Bill lined up the defense and offense, game on!

That means, party time again, and we’re taking this great tasty appetizer to our neighbors’ Super Bowl party!

These little gems are meaty, cheesy and packed with flavor…

Roll the sausage and cheese into balls, nest them in a mini biscuit and bake, easy peasy.  Maybe serve with a little mustard, or your favorite dipping sauce.

I have made the appetizer using hot Italian sausage and regular pork sausage.  I prefer the hot and spicy, but use whatever type of sausage floats your boat. Add pepper, or not.

Enjoy the savory morsels while you’re watching the game, or as a snack, any time ~ even for breakfast.  

After trying one, you may never stop at a fast food drive-in to get a sausage biscuit again!

It’s a sad sad thing that the Chicago Bears won’t be playing this Super Bowl, so woefully, I’m saying, “Go New England, go Tom Brady!”

Better make extra of these Cheesy Sausage Biscuit Bites because they will disappear as quickly as a Tom Brady pass to Edelman!

Cheesy Sausage Biscuit Bites


2 (10 count) cans flaky biscuits (Grands Jr)
1 pound bulk hot or sweet Italian sausage or pork sausage
2 cups shredded cheddar cheese
1 teaspoon seasoned pepper, optional


Preheat oven to 400°.
Mix raw sausage, cheese and pepper gently until well combined.
Shape into 40 equal-sized balls.
Remove biscuits from cans and separate each biscuit into 2 layers, making 40 total biscuit layers.
Press into cup of mini-cupcake pan (slightly greased if not non-stick bakeware.)
Repeat with remaining biscuit layers.
Place sausage-cheese ball in each biscuit cup.
Bake for 8 to 10 minutes or until slightly browned and sausage balls are bubbly.
Printable recipe


Tuesday, January 24, 2017

Chewy Oatmeal Peanut Butter Cookies on NPBD!


That’s the percentage of people who admitted they’ve eaten an entire jar of peanut butter in a single sitting, per a Peter Pan Simply Ground survey of over 1,000 subjects.

12% of those people claimed that they have hidden while eating peanut butter or lied about how much they ate.  

I get it!  I’m not ashamed to say that I’ve eaten peanut butter by the spoonful, and in honor of peanut butter…

Today is National 
Peanut Butter 

Creamy or chunky ~
with chocolate, with jelly or Miracle Whip ~
peanut butter has been an American staple for generations.

a little nutty trivia 
for you…

    ~ George Washington Carver did not invent peanut butter, contrary to popular belief.   Instead, he promoted more than 300 uses for peanuts, including items like:  pancake flour, laxatives, diesel fuel, colored paper, shampoo, shaving cream, paints, antiseptic soaps, printer’s ink, linoleum, laundry soap, goiter treatments, dyes, face bleach, various cosmetic products such as face powders and creams. 

    ~ John Harvey Kellogg, M.D., of cereal fame, is credited with patenting a process for turning raw peanuts into a butter-like spread in 1895.

    ~ The average peanut farm is 100 acres, one acre of peanuts will make 30,000 peanut butter sandwiches.   

    ~ It takes about 540 peanuts to make a 12-ounce jar of peanut butter.

    ~ Two former United  States Presidents, Thomas Jefferson and Jimmy Carter, were peanut farmers and have contributed to the production of peanut butter in the U.S.

    ~ Eating just a tablespoon of peanut butter is known to help lower high blood sugar in diabetics.

      ~ Arachibutyrophobia is the fear of getting peanut butter stuck to the roof of your mouth.

    ~ The Jif plant in Lexington, Kentucky is reportedly the largest peanut butter factory in the world.

Moving on to this great recipe...

Soft, chewy cookies packed with luscious peanut butter flavor is truly the way I really like peanut butter. 

This recipe combines two cookie jar favorites:  peanut butter and oats.  These cookies combine the softness of peanut butter cookies and the chewiness of oatmeal cookies, unlike traditional crunchy peanut butter cookies.

Bake these cookies for about only 9 minutes, until a very light golden brown; over-baking will result in a crunchy cookie.

A peanut butter cookie doesn’t get any better than this.  I doubled the recipe and shared.

They are about the best peanut butter cookie you’ll ever bake! 

These peanut butter cookies are chewy, peanutty delicious!

Enjoy your peanut butter on this 

National Peanut Butter Day!

Chewy Oatmeal Peanut Butter Cookies


½ cup shortening
½ cup butter, softened
1 cup brown sugar, packed
¾ cup white sugar
1 cup peanut butter
1 teaspoon vanilla
2 eggs
1½ cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup quick-cooking oats


Preheat oven to 350°.
In a large bowl, cream together shortening, butter, brown sugar, white sugar, peanut butter and vanilla until smooth.
Beat in the eggs one at a time until well blended.
Combine flour, baking soda, and salt; stir into the creamed mixture.
Mix in the oats until just combined.  
Drop by heaping teaspoonfuls onto ungreased cookie sheets.
Bake for 9 to 12 minutes, until just light brown.
Don’t over-bake.
Cool and store in an airtight container.
Makes 48 cookies
Printable recipe


Monday, January 16, 2017

Speedy Cheesy Skillet Potatoes

Potatoes and cheese
go together like a
good movie and popcorn!

Crispy fried potatoes, oozing with melted cheese and chives is a perfect side dish for about any meal.

These spuds, are the epitome of everything a potato should be:  shades of burnt sienna crisp on the outside, tender on the inside, blanketed with a layer of melted cheese.

Slightly adapted from Fine Cooking, this recipe includes Emmentaler cheese.  This is the first time I’ve melted it on potatoes and it won’t be the last.  

20131212 cheese emmenthaler 01

Emmentaler cheese is pale yellow with a thin rind; a medium-hard Swiss cheese originating from the Emmentaler valley area of west-central Switzerland.  

Its taste is creamy, sweet and nutty ~ perfect when combined with cheddar and oozing deliciousness over potatoes.  

All other potatoes were just a dress rehearsal for this...

sadly, there were not any leftovers...

Cheesy Skillet Potatoes


1½ pounds (about 4 medium-size) Russet potatoes, or Yukon Gold
½ teaspoon kosher salt
½ teaspoon seasoned pepper
2 tablespoons vegetable oil
2 ounces (⅓ cup) coarsely grated sharp Cheddar
2 ounces (⅓ cup) coarsely grated Emmentaler cheese
1 tablespoon chopped chives


Peel and slice potatoes. season with salt and pepper.
Place oil in 12-inch cast iron skillet over medium-high heat.
Add potatoes, cook undisturbed, until just starting to brown, about 5 minutes.
Lower heat to medium and gently flip potatoes every 2 minutes until half of the slices are crisped and browned, about another 10-12 minutes.
Top with cheeses, cover, remove from heat and let sit until cheese melts, about 2 minutes.
Sprinkle with chives.

Printable recipe