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.

Sand cups.......

With the kids off school - this kind of dessert is a great way to keep them involved and have fun at the same time.
This dessert looks like sand - easy for the kids to join in with - decorate with small umbrellas, gummy worms and sharks, crushed peanuts etc.
I recommend serving this in individual cups - though a bucketful is easily gone through too!

• 2 cups milk
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (12 ounce) package vanilla wafers, crushed

In a large bowl, combine milk and pudding mix. Beat with a whisk until well blended. Let stand 5 minutes.

Add whipped topping and half of the crushed cookies and fold in.

Place 1 Tablespoon crushed cookies into each cup. Fill cups 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. Decorate before serving.

Watergate Salad......

Creamy and cool and kids love to make this!

INGREDIENTS

1 (3.4 ounce) package instant pistachio pudding mix 1 (20 ounce) can crushed pineapple, drained
1 1/2 cups miniature marshmallows
1 (12 ounce) container frozen whipped topping, thawed
1/2 cup flaked coconut
1/2 cup maraschino cherries, drained

In a large bowl, combine pudding mix and pineapple; mix well.
Add marshmallows and 3/4 of the container of dessert topping (add more to get a creamier consistency).
Toss in the coconut; mix well.
Transfer to a serving dish and top with halved cherries and any extra coconut.
Chill for at least an hour before serving. Good the next day.

Stir-fried chicken salad....

Ingredients

1/4 cup fat-free, less-sodium chicken broth
2 tablespoons rice wine vinegar
1 tablespoon Thai fish sauce
1 tablespoon low-sodium soy sauce
1 tablespoon bottled chopped garlic
2 teaspoons sugar

1 pound skinless, boneless chicken breast tenders
1 tablespoon peanut oil
4 cups mixed salad greens
1/4 cup chopped fresh basil
1/2 cup thinly sliced red onion
2 tablespoons finely chopped unsalted, dry-roasted peanuts

Combine first 6 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat.
Let stand 3 minutes.

Heat oil in a large nonstick skillet over medium-high heat.
Drain chicken, reserving marinade.
Add chicken to the pan; cook 4 minutes or until done, stirring frequently.
Stir in the reserved marinade.
Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat.

Combine greens and basil in a large bowl. Add chicken mixture, tossing to coat.

Cereal Treats

Easy to make - any cereal can be used - great fun for kids but adult assistance is required for the first part! Let them have fun decorating them!

INGREDIENTS
1/4 cup butter
1 (10.5 ounce) package miniature marshmallows
5 cups crispy rice cereal

Grease a 9x13" pan.

In a large microwave safe bowl, combine butter and marshmallows. Microwave on high for 1 to 2 minutes, stirring every 30 seconds, until smooth. Remove and stir in the cereal.

Press in to the prepared pan with the back of a buttered spoon. Let the treats cool for about 2 hours until set. Cut into squares.

Chile Spiced Tenderloin Steaks

Ingredients

3 tablespoons fresh lime juice
1 teaspoon ancho chile powder
1 teaspoon dried oregano
2 teaspoons minced garlic
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
Cooking spray

Combine first 9 ingredients - rub over steaks - leave at room temp for approx 15 mins.
Spray grill rack with cooking spray and grill steaks for 5 mins each side or until reached required 'doneness'.

Fake-and-bake Chicken

I love ranch ranch dressing so this appealed to me in instantly. I was very dubious about the potato flakes but have to say they worked so well - and easily spiced up by adding any favourite spices of your choice in with the potato flakes or by using something like a sweet chilli sauce to coat the chicken with - then you can have tastes met for the whole family.

INGREDIENTS
Chicken pieces
Ranch Dressing
Instant Potato Flakes

Heat oven to 450F/230C/Gas8. Coat baking sheet with vegetable cooking spray.
Brush the chicken pieces with ranch dressing.
Roll in the potato flakes.
Place on baking sheet (duh!)
Turn oven down to 350F/180C/Gas4 - bake for 25 mins/until juices run clear when pierced with a fork.

Cheats coconut brittle

This is done in the microwave mainly - a little treat that takes minutes to make - delicious with the macadamia nuts!
As microwaves vary on cooking strength - check these times halfway for each cooking period.

1 cup flaked coconut

1 cup white sugar

1/2 cup corn syrup

4 ounces chopped macadamia nuts

1 tablespoon butter

1 teaspoon vanilla extract

1 teaspoon baking soda

Spread coconut evenly over a buttered baking sheet.

In a medium microwave-safe bowl, combine sugar and corn syrup. Microwave on high 3 minutes.
Stir in nuts and microwave 4 minutes more.
Stir in butter and vanilla and return to microwave for 1 minute.
Stir in soda until light and slightly foamy.
Pour over coconut on sheet. Let cool until firm (1 hour at least).
Break into pieces - enjoy!!!

Chinese Shrimp Salad

This is quite sweet as contains fruit - but it is a nice light refreshing summer dinner - or a quick and easy potluck dish!
Serve with lettuce and usual green salad ingredients.
Instead of using apples - you can also used pre-cooked new potatoes.

1 (11 ounce) can lychee fruit, drained with juice reserved
1 pound cooked shrimp - peeled and de-veined
3 Fuji apples - peeled, cored and cubed
1 tablespoon lemon juice
1/4 cup mayonnaise

Combine lychees, shrimp and apples. Add lemon juice and 1/4 cup of reserved lychee juice - chill for 15 mins.

After chilling - drain liquid (reserving it!!) - combine drained liquid with mayonnaise and toss together with other ingredients. Chill till needed.

Texas Yum Yum

A chocolate and vanilla layered pudding pie - easy and NO baking!

INGREDIENTS
1 (3.9 ounce) package instant chocolate pudding mix
3 cups milk
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) tub frozen whipped topping, thawed
1 (3.4 ounce) package instant vanilla pudding mix

In a medium bowl, mix together the chocolate pudding mix and 1 1/2 cups of milk until smooth and well blended. Pour into the graham cracker crust.

In a clean bowl, beat cream cheese until soft, then mix in confectioners' sugar. Fold in 2 cups of the whipped topping, and spread on top of the chocolate pudding layer.

Whisk together the vanilla pudding mix and 1 1/2 cups of milk until well blended. Spread over the top of the cream cheese layer. Spread the remaining whipped topping over the top. Chill for at least 30 minutes before slicing and serving.

Easy Chicken Parmesan

I love this recipe - easy - quick -tasty!

Ingredients:
4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
2 to 3 tablespoons olive oil
8 slices mozzarella cheese, or more - to taste
1 jar (16 oz) spaghetti sauce (any favorite)
Parmesan cheese

Whisk together egg and milk.
Dip chicken breasts into this and then in bread crumbs.
Heat oil over medium heat in large skillet - brown chicken - about 3-4 mins until golden.
Set chicken aside in a baking dish.

Place 2 slices of mozzarella on each breast.
Pour jar of spaghetti sauce over.
Sprinkle with parmesan - cover with a little more mozzarella.
Bake at 350F/180C/Gas 4 for 25-30 mins - or until bubbling.

Serve with spaghetti - garlic bread and salad.

Shrimp

One of my favorites - quick and versatile.
This recipe is no different - good flavor and can be served with salad or for a more filling meal with rice.

Caribbean Shrimp
INGREDIENTS
1 tablespoon vegetable oil
2 tablespoons minced fresh ginger root
2 limes, juiced
2 cloves garlic, minced
1 tablespoon soy sauce
1/2 teaspoon white sugar
1/2 teaspoon crushed red pepper flakes
2 pounds large cooked shrimp, peeled, tails on (this will depend on how you are serving it)
1/2 cup chopped fresh cilantro

Combine all the ingredients - marinade shrimp for approx half an hour.
Heat gently. Serve with salad or rice.

Moussaka

(not my pic)

This is one of my favorite Greek dishes.
There are many variations of this recipe - with and without the sliced potatoes - a yogurt topping rather than bechamel sauce and different herbs.
Try your own flavors - experiment and find one that works for you.

2 tbsp olive oil, plus extra for brushing
1 large onion, finely chopped
3-4 lbs potatoes - sliced and cooked till tender but not breaking
3 garlic cloves, crushed
1 1/2 lamb mince (ground mince)
2 tbsp tomato purée
half tsp ground cinnamon
half tsp thyme (fresh preferably but dried also works)
half tsp oregano
2 x 400g (16oz) can chopped tomatoes
2 tsp dried oregano
4 med aubergines (eggplant) cut into 1/2inch slices
25g freshly grated Parmesan
50g feta/gruyere - crumbled
1 large jar bechamel sauce

Place the sliced aubergines in a colander - sprinkle with salt and leave for 30 mins - this draws out any bitter juices.
Brown the mince.
In a large casserole dish/deep pan - add 2 tbsp oil - cook onion gently for 10 mins - till soft but not colored.
Add the mince and break with fork - mix with onion.
Add garlic, tomatoes, tomato puree, cinnamon, thyme, oregano and mix together in the casserole.
Aubergines - pat dry - dust with flour and lightly fry in batches in remaining oil - about 8-10 mins till golden on both sides. Put to one side.

Construct the moussaka:
A large ovenproof dish:
Alternating layers of meat - potato and aubergine - at least 2 layers of each.
Pour on the bechamel sauce.
Add cheeses to the top.
Cook in oven - 180C/350F/Gas4 for 50-60 mins.
Allow to settle for 5 mins before serving.

This is delicious served with a chunky tomato, parsley, cucumber and mint salad and big chunks of crusty bread.

Pork Loin Chops With Cinnamon Apples

Ingredients

1 teaspoon dried rubbed sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (4-ounce) boneless centre-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon vegetable oil
Cooking spray
1 teaspoon butter
4 cups (1/2-inch) slices peeled Granny Smith apples (about 4 medium)
1 tablespoon brown sugar
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
Dash of salt

Preparation

Combine first 3 ingredients, and sprinkle over the pork. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add pork; cook 3 minutes on each side or until done. Remove the pork from pan. Cover and keep warm.

Melt butter in pan over medium heat. Add apples and remaining ingredients, and cook 5 minutes or until tender, stirring frequently. Serve the apples with pork.

(Rather than pasta/noodles as in pic below - I prefer this with mashed potatoes and gravy!)