Showing posts with label A-1 COLEENS FAVORITES. Show all posts
Showing posts with label A-1 COLEENS FAVORITES. Show all posts

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MARINATED PORK LOIN

Monday, May 21, 2012 by Admin

After grilling the same country style pork ribs  for the past umpteen years, I wanted a change.  I wanted to find some cut of pork that didn't need pre-cooking (in order to get it nice and tender). So recently, we started grilling pork loin (not tenderloin). The whole loin is very tender, flavorful and unlike the country style pork ribs that have lots of ... what picky-picky husband calls "waste" (fat, gristle, bone), the loins have ZERO "waste".  I usually buy a 2 pound loin and that is perfect for three big eaters (or 2 of us plus lunch tomorrow).

1/2 cup soy sauce
1/2 cup brown sugar
4 tablespoons pineapple juice
1 tablespoon dehydrated onion flakes
4 tablespoons canola oil
1/2 teaspoon ground ginger
1/2 teaspoon black pepper

Put everything in a large zip lock plastic bag and squeeze it around to mix well.

Slice your 2 pound pork loin into 3/4" thick slices and put them into the bag with the marinade, making sure the liquid reaches all of the meat surfaces.  Put the bag in the fridge for 6-12 hours (I did it for 6 hours and it was perfect).

When you are ready to grill, remove the meat from the marinade (but save the marinade). Bring the marinade to a very gentle boil and cook it for 15 minutes. This cooking time will make the marinade safe to eat AND it will thicken the marinade so you can use it to baste the pork loin on the grill.

Grill your pork outdoors, basting the meat each time you flip it over.

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CROCKPOT TURKEY BREAST

Monday, May 4, 2009 by Admin

Have you ever cooked a whole turkey breast in the crockpot? I did, for the first time, this weekend, and I can tell you I will be doing it again and again. It was super tender without being dried out (in fact it was quite moist and flavorful) and it makes enough broth to make a wonderful gravy too!

5½ pound bone-in turkey breast
1 envelope dry onion soup mix
3 stalks celery chopped
½ cup chicken broth
black pepper

Wash and pat dry your turkey breast. Trim the meat so that it will fit into the crockpot ( I had to remove a little of the rib bones to get it to fit into my crockpot). Coat the surface of the turkey with minimal butter and rub the dry onion soup mix and pepper all over the surface of the turkey. Put the chopped celery into the bottom of the crockpot and add ½ cup of chicken broth. Lay the turkey breast (breastbone side down) on top of the chopped celery. Cook on high one hour, then on low for 7 hours.

NOTE: The only drawback to this recipe (and to me it is no big deal) is that you do not get the traditional crispy turkey skin with this cooking method, so I suggest you carve the turkey before you bring it to the table.
NOTE: You are going to be tempted to add more than ½ cup of broth to the crockpot, but do not. The turkey will produce plenty of liquid.
NOTE: Everyone’s crockpot cooks at a different temperature, so you will have to decide how long you cook it. We like our turkey to come easily off the bone, and that took 1 hour on high and 7 hours on low for a 5½ pound (bone-in) turkey breast.
I was thrilled to find this cooking method for turkey breast. I can see so many uses for it like extra turkey if you are having a big holiday dinner, great for turkey sandwiches, casseroles, soups, salads, etc. Tons of possibilities, not to mention a great way to have a nice hot turkey dinner without heating up the kitchen this summer.

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TACO FILLING

Thursday, March 26, 2009 by Admin

I often look at the packets of dry seasoning and gravy mixes, at the grocery store, and wonder what is in them besides the main ingredient which seems to be salt. I see young cooks buying packets of taco seasoning mix and I have to resist the urge to tell them “save your money…you probably have the necessary ingredients at home already!”

This is a good, basic, kid friendly recipe for beef taco filling because it is more flavorful than spicy; I’ve used this recipe for many years. If you like more “heat”, just add some (seeded and diced) jalapeño peppers. Personally, I like more heat than my husband (who thinks black pepper is too spicy LOL), so instead of bumping up the seasoning in the whole recipe, I just add some pepperjack cheese to MY taco.

1 pound lean ground beef
2/3 cup chopped sweet onion
3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon regular paprika (not the hot kind)
pinch garlic powder
½ cup water
(1) 4 ounce can of Ortega chopped mild green chiles

Brown the ground beef and onions, then drain well. Return meat to pan and add everything else. Simmer for about 15 minutes, using your spatula to chop the burger into fine pieces as it cooks. The water will help disperse the seasonings and then it will cook away. Turn heat down and keep warm until ready to use.
NOTE: If have an unexpected guest or two, just add some refried beans to the meat and mix well.

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BISCUIT FLAT BREAD

Tuesday, March 24, 2009 by Admin

Do you ever need a quick side dish or a “go with” for that crockpot dinner? This “instant biscuit" type flat bread is quick, flavorful and something just a little different.

10 ounce tube of refrigerator (flaky) biscuits
½ cup mayonnaise
2/3 cup grated parmesan cheese (packed fairly tight)
¼ (level) teaspoon of dry basil leaves
¼ (level) teaspoon of dry oregano leaves
3 tablespoons of thinly slivered green onion tops
1 clove of garlic (minced)
¼ teaspoon black pepper
Mix everything together well (except the biscuits) and set aside.
Separate refrigerator biscuits and roll each one out into a circle approximately 4” across. Using your fingers, press on the center of the biscuit’s a little more, leaving the outer edge just a little bit thicker than the center (like a pizza). Divide cheese mixture evenly between the biscuits and spread it around (staying back from the edge).Bake on UNgreased cookie sheet, at 350° for about 15 minutes or until golden.
NOTE: Change the kind of herbs if there is something you like better.
NOTE: I usually cook them for about 14½ minutes then turn the broiler on for about 30 seconds to give them just a little extra color (but watch them carefully).
NOTE: Don’t flour your counter before rolling out these biscuits.

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COLD OVEN POUND CAKE with BUTTER RUM GLAZE

Saturday, March 14, 2009 by Admin

My recipe interests seem to fall into three main categories. First, there are the “some day” recipes, which are generic recipes that sound good and “some day” I hope to try them. Next are the “have promise” recipes, which are recipes that I have tried a few times but they still need a little tweaking. Finally, there are my “go to” recipes, which are ones I have no reservations about; I know they will turn out great. The Cold Oven Pound Cake is one of my “go to” recipes. It is sweet, dense, moist, buttery and easy to make. It is truly a great recipe.

DO NOT PREHEAT YOUR OVEN
3 ¾ cups powdered sugar
2 sticks (half pound) of real butter (do not substitute)
4 eggs
3 cups flour (sift into cup and level off)
1 cup warm water
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon butter extract (don’t leave out)

Cream butter in large electric mixer bowl. Add powdered sugar and mix well. It will seem very dry at first, but it WILL cream together. Beat until very fluffy (to the consistency of a good frosting) it will take about 3 minutes. Add eggs, one at a time, beating well after each addition. Scrape walls of mixing bowl down between each egg. Add extracts and mix well.

Sift flour directly into a measuring cup and level it off with a knife. Put three of these cups into a small bowl and mix in baking powder, set aside. Next, you will be adding the flour mixture to the butter mixture, alternately with the warm water. You will do this step in thirds (1/3 four + 1/3 water, etc.). Scraping down the bowl walls between each addition. Mix well. Pour batter into a well-greased and floured bundt pan and put into a COLD oven. Turn oven to 350 and bake for 1 hour and 5 minutes. Cool cake in pan about 5 minutes before turning out. Wrap hot cake with plastic wrap and let cool to room temperature. Glaze cake.
BUTTER-RUM GLAZE
¼ cup butter
5 tablespoons water
¾ cup granulated sugar
1 teaspoon rum extract
Mix all ingredients and boil for 3 minutes. Spoon over cake.
NOTE: Do not let this glaze boil like crazy. Bring it to a boil and then reduce the heat so that it is still boiling, but not going crazy. This glaze will be very thin after 3 minutes of boiling and will thicken as it cools. In this photo, I coated the cake with a thin glaze (the shiny part) then came back a few minutes later and did a decorative drizzle with the thickened glaze.

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