Pork Loin Roast with Herbed Rub - (basted in apple juice)

INGREDIENTS

• 1 (3 pound) boneless pork loin roast
• Herbed Pepper Rub:
• 2 tablespoons cracked black pepper
• 2 teaspoons dried basil
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• 1/4 teaspoon garlic powder
• Carton of apple juice

Pat pork dry with paper towel.
Score the fat - especially if you require good crackling - in a criss-cross pattern.
In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1 to 1-1/4 hours (18 to 20 minutes per pound),

Baste with apple juice whilst cooking. This gives a sweet flavor to a herby mix.
I purposely left salt off here as with the herbs and the garlic salt - there is more than enough in this recipe.

A little tip - brushing the fat with lemon juice produces a really nice crackling..... baste with apple juice first - then brush with lemon juice - just over the crackling - do this throughout cooking every 20 mins.
Leave to rest for approx 10 mins before serving...

Slow cooker recipe - shredded beef for tacos

This is so easy and cooked from frozen in the slow cooker. Start before going to work and it is ready to shred and serve when you get home.

Depending on your taste and how spicy you like it - add some chopped jalapenos for example.
If you don't like wine in your cooking - skip the wine and use a jar of salsa instead - but be careful with adding salt after this as salsa has quite a bit in it!

Serve with corn tortillas, lettuce, cheese and other favorite taco toppings.

1 (4 lb) frozen rump roast
1 cup white wine
2 (7.75 ounce) cans Mexican style hot tomato sauce
3 tablespoons crushed garlic
salt and ground black pepper to taste
1 bunch green onions, chopped
1 cup chopped fresh cilantro

Place the frozen roast in the slow cooker.
Pour the wine and Mexican style hot tomato sauce over the top.
Season with garlic, and salt and pepper to taste.

Cover, and cook on Low for 9 hours.

When done, the roast should shred easily with a fork.

Shred the roast into the juices, and mix in the chopped green onions and cilantro.

Hot and Sour Shrimp Soup

A throw it in the pot recipe, extremely tasty and easy to make and also makes a change from chicken!

INGREDIENTS

• 4 ounces thin egg noodles
• 1 tablespoon vegetable oil
• 1/2 cup sliced fresh mushrooms
• 2 cloves garlic, chopped
• 1 large tomato, cut into wedges
• 1 cup fresh pineapple chunks (canned can be used - drained)
• 1 stalk celery, sliced
• 2 tablespoons white sugar
• 3 cups chicken broth
• 3 cups water
• 3 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 1 pound large shrimp, peeled and de-veined
• 1/8 teaspoon crushed red pepper
• 1/2 cup bean sprouts
• 1 green onion, thinly sliced

Cook noodles as instructed till al dente. Drain and set aside.

In a large saucepan, heat oil over medium heat.
Cook mushrooms and garlic in oil until soft (do not brown).
Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften.
Stir in chicken broth and water; bring to a boil.
Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink.
Stir in bean sprouts, onion and reserved noodles.
Heat through and serve.

Enchilada layer

This is quick - easy and delicious served with cous cous, rice or salad - or whatever you fancy! You can also obviously use ready-made enchilada sauce for even more speed!

1 (1.5 ounce) package dry enchilada sauce mix
1 (6 ounce) can tomato paste
3/4 cup water
1 1/2 pounds ground beef
1 teaspoon garlic salt
1/2 teaspoon onion powder
1 (16 ounce) can refried beans
1 (12 ounce) package corn tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese

Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water.
(If using ready made enchilada sauce - ignore this step!)

In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat.
Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.

Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce.
Arrange tortillas in the dish.
Spoon in half of the meat mixture, covering the tortillas.
Spread half of the Cheddar and Monterey Jack cheeses over the meat.
Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.

Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.

Caramel Shortbread

I love shortbread and caramel - so both together are just a dream on the tastebuds!
Warning - highly yummy and moreish so you may find difficulty leaving some for others!

1/2 cup butter
1/4 cup white sugar
1 cup all-purpose flour
1/4 cup ground almonds
3/4 cup butter
3/8 cup white sugar
3 tablespoons golden syrup
1 (14 ounce) can sweetened condensed milk
8 (1 ounce) squares high quality milk chocolate
1/3 cup toasted and sliced almonds

Beat 1/2 cup butter and 1/4 cup sugar until pale.
Add flour and ground almonds to form a soft dough.

Press dough into a 8 inch square pan that has been greased and lined with parchment paper.
Bake shortbread at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until pale golden brown. Leave in pan until cool.

To Make Topping:
Cook 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan on low heat.
Bring to a boil, stirring constantly. Boil for 5 to 7 minutes until it has thickened and has a pale caramel color.

Spread caramel on cooled shortbread, and let set about 40 minutes. Melt chocolate over low heat. Spread melted chocolate on top of caramel and sprinkle on toasted almonds.

Jambalaya Salad

Simple and yummy!

1 1/3 cups water
2/3 cup uncooked long-grain white rice
6 slices bacon
1 (6 ounce) can tiny shrimp, drained
1/2 cup cubed ham
1/2 cup chopped green bell pepper
1/2 cup sliced celery
1/4 cup chopped onion
1 cup chopped fresh tomato

3/4 cup Italian-style salad dressing
1 teaspoon dried thyme
1/4 teaspoon chili powder
1 clove garlic, minced
1/4 teaspoon salt

In a medium saucepan, bring water to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes.
While the rice is cooking, place bacon in a large, deep skillet over medium-high heat. Cook until evenly brown. Drain, cool, and crumble.
In a large bowl, mix the cooked rice, crumbled bacon, shrimp, ham, bell pepper, celery, onion, and tomatoes.

Prepare the dressing by whisking together the salad dressing, thyme, chili powder, garlic, and salt. Pour over rice mixture, and toss to coat. Cover, and chill in the refrigerator until serving.

Hamburger Potato Casserole

Quick - easy and kid friendly - simple ingredients in one dish!

1 pound lean ground beef
3 cups peeled and thinly sliced potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup chopped onion
3/4 cup milk
salt to taste
freshly ground pepper, to taste
1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet over medium heat, brown the ground beef; drain fat.
In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.