Have you ever eaten at the TEXAS ROADHOUSE? Do you agree with me that their honey butter is amazing? I found the recipe below and it is delicious. It is great on toast, bagels, muffins, pancakes, waffles and dinner rolls.
Cinnamon Honey Butter
1/2 cup butter, softened
1/2 cup confectioners' sugar
1/2 cup honey
1 teaspoon ground cinnamon
In a medium bowl, combine butter, confectioners' sugar, honey and cinnamon. Beat until light and fluffy.
Nutrition: Servings per Recipe 16. Calories: 99, Fat 5.8g, Chol 15mg, Sod 41mg, Carbs 12.8g, Fib 0.1g, Prot 0.1g
Sunday, April 24, 2011
Roasted Red Pepper Dip
I made this for a dinner party I had last night and served it with pita bread slices. It was a big hit and has only 16 calories and no fat!!
ROASTED RED PEPPER DIP
2 large roasted red bell peppers (see roasting tips below)
2 teaspoons tomato paste
2 teaspoons balsamic vinegar
1 garlic clove, crushed
1/8 teaspoon cayenne
In a food processor, puree the peppers and juice, tomato paste, vinegar garlic, and cayenne until almost smooth.
Nutrition Facts: 1/4 cup is 1 serving. 16 calories, 0 g Fat, 0g Sat Fat, 0g Trans Fat, 0mg Chol, 23mg Sod, 4g Carb, 1g Fib, 1g Prot, 7mg Calc.
ROASTING TIPS: Preheat the broiler. Line a baking sheet with foil and arrange the bell peppers on a baking sheet. Broil 3 inches from the heat, turning frequently, until charred on all sides, about 10 minutes. Let stand until cool enough to handle. Place a strainer over a small bowl. Peel the peppers over the stainer, discarding the cores and seeds and allowing the juices to drip in the bowl.
ROASTED RED PEPPER DIP
2 large roasted red bell peppers (see roasting tips below)
2 teaspoons tomato paste
2 teaspoons balsamic vinegar
1 garlic clove, crushed
1/8 teaspoon cayenne
In a food processor, puree the peppers and juice, tomato paste, vinegar garlic, and cayenne until almost smooth.
Nutrition Facts: 1/4 cup is 1 serving. 16 calories, 0 g Fat, 0g Sat Fat, 0g Trans Fat, 0mg Chol, 23mg Sod, 4g Carb, 1g Fib, 1g Prot, 7mg Calc.
ROASTING TIPS: Preheat the broiler. Line a baking sheet with foil and arrange the bell peppers on a baking sheet. Broil 3 inches from the heat, turning frequently, until charred on all sides, about 10 minutes. Let stand until cool enough to handle. Place a strainer over a small bowl. Peel the peppers over the stainer, discarding the cores and seeds and allowing the juices to drip in the bowl.
Sunday, April 10, 2011
Cafe Rio Style Pork
I found this recipe on my friend Krista's blog. It is super tasty. Almost like the real thing.
1 lb pork roast or loin
2 (15oz) cans tomato sauce
1 1/2 cups brown sugar
1/4 - 1/2 cups chopped cilantro
1 can coca cola
1-2 cloves minced garlic
Combine tomato sauce, brown sugar, cilantro, coke and garlic. Pour over the pork in a crockmpot. Cook on high 4-5 hours or low 7-8 hours. When pork is cooked, remove from crock pot and shred. Put back in the sauce. Serve in burritos, enchiladas, salads, or my favorite nachos!
1 lb pork roast or loin
2 (15oz) cans tomato sauce
1 1/2 cups brown sugar
1/4 - 1/2 cups chopped cilantro
1 can coca cola
1-2 cloves minced garlic
Combine tomato sauce, brown sugar, cilantro, coke and garlic. Pour over the pork in a crockmpot. Cook on high 4-5 hours or low 7-8 hours. When pork is cooked, remove from crock pot and shred. Put back in the sauce. Serve in burritos, enchiladas, salads, or my favorite nachos!
Sunday, January 2, 2011
Busy-Day Lasagna
I made this Lasagna for the family Christmas party we had on the 23rd this year. All I have to say is TASTY!!!
12 oz container cottage cheese
4 c. shredded mozzarella cheese, divided
2 eggs, beaten
1/3 c. grated Parmesan cheese
1/3 c. dried parsley
1 t. onion powder
1/2 t. dried basil
1/8 t. pepper
32 oz. spaghetti sauce (I made my own with Italian seasoning, tomato sauce, tomato paste, basil, garlic salt)
1 lb. ground beef, browned and drained (I used ground beef and sausage)
9 lasagna noodles, uncooked
1/4 c. water
Mix together cottage cheese, 2 cups mozzarella cheese, eggs, Parmesan cheese and seasonings; set aside. Combine spaghetti sauce and beef; set aside. Spread one to 1-1/2 cups of meat mixture into an ungreased 13x9" baking pan; layer 5 lasagna noodles, half the cottage cheese mixture and 1-1/2 cups of meat mixture. Top with remaining mozzarella cheese; pour water around the edges. Bake, covered at 350 degrees for 45 minutes; uncover and bake for an additional 15 minutes. Note: I made mine the night before to left all the flavors blend. I also added a lot more cheese. Enjoy!!
12 oz container cottage cheese
4 c. shredded mozzarella cheese, divided
2 eggs, beaten
1/3 c. grated Parmesan cheese
1/3 c. dried parsley
1 t. onion powder
1/2 t. dried basil
1/8 t. pepper
32 oz. spaghetti sauce (I made my own with Italian seasoning, tomato sauce, tomato paste, basil, garlic salt)
1 lb. ground beef, browned and drained (I used ground beef and sausage)
9 lasagna noodles, uncooked
1/4 c. water
Mix together cottage cheese, 2 cups mozzarella cheese, eggs, Parmesan cheese and seasonings; set aside. Combine spaghetti sauce and beef; set aside. Spread one to 1-1/2 cups of meat mixture into an ungreased 13x9" baking pan; layer 5 lasagna noodles, half the cottage cheese mixture and 1-1/2 cups of meat mixture. Top with remaining mozzarella cheese; pour water around the edges. Bake, covered at 350 degrees for 45 minutes; uncover and bake for an additional 15 minutes. Note: I made mine the night before to left all the flavors blend. I also added a lot more cheese. Enjoy!!
Friday, December 31, 2010
Perfect Roast Potatoes
2 1/2 oz goose fat or duck fat or 5 tbsp olive oil
coarse sea salt
2 lbs even-size potatoes, peeled
8 fresh rosemary sprigs to garnish
Preheat the oven to 450 degrees. Put the fat or oil in a large roasting pan, sprinkle generously with sea salt, and place in the oven.
Meanwhile, cook the potatoes in a large pan of boiling water for 8-10 minutes, until parboiled. Drain well, and if the potatoes are large, cut them in half. Return the potatoes to the pan and shake vigorously to coarsen their outsides.
Arrange the potatoes in a single layer in the hot pan and roast for 45 minutes. If they look as if they are starting to char around the edges, lower the oven temperature to 400 degrees. Turn the potatoes over and roast for an additional 30 minutes, until crisp. Serve garnished with sprigs of rosemary.
coarse sea salt
2 lbs even-size potatoes, peeled
8 fresh rosemary sprigs to garnish
Preheat the oven to 450 degrees. Put the fat or oil in a large roasting pan, sprinkle generously with sea salt, and place in the oven.
Meanwhile, cook the potatoes in a large pan of boiling water for 8-10 minutes, until parboiled. Drain well, and if the potatoes are large, cut them in half. Return the potatoes to the pan and shake vigorously to coarsen their outsides.
Arrange the potatoes in a single layer in the hot pan and roast for 45 minutes. If they look as if they are starting to char around the edges, lower the oven temperature to 400 degrees. Turn the potatoes over and roast for an additional 30 minutes, until crisp. Serve garnished with sprigs of rosemary.
Creamed Peas
4 T. butter
4 T. all-purpose flour
1-1/2 c. milk
16 oz. pkg frozen peas
1 t. onion powder
salt and pepper to taste
Melt butter in a large skillet over low hear; blend in flour until smooth. Increase heat to medium and add milk, 1/2 cup at a time, until thickened. Stir in peas and onions; add onion powder, salt and pepper. Heat through.
4 T. all-purpose flour
1-1/2 c. milk
16 oz. pkg frozen peas
1 t. onion powder
salt and pepper to taste
Melt butter in a large skillet over low hear; blend in flour until smooth. Increase heat to medium and add milk, 1/2 cup at a time, until thickened. Stir in peas and onions; add onion powder, salt and pepper. Heat through.
Cranberry Glazed Pork Roast
2 t. cornstarch
1/4 t. cinnamon
1/8 t. salt
1/2 t. orange zest
2 T. orange juice
16 oz. whole berry cranberry sauce
4 lb. boneless pork loin roast
In a small saucepan, stir together all ingredients except pork. Cook, stirring over medium heat until thickened; set aside. Place roast in shallow baking dish. Roast at 325 degrees for 45 mins. Spoon 1/2 cup glaze over roast and continue roasting for 30-45 minutes or until meat thermometer reads 155 to 160 degrees. Let stand 10 minutes before slicing and serve with remaining sauce.
Note: Instead of using all of the ingredients above I made the cranberry sauce from the previous post and used it to cover the roast. I also browned my pork roast in a skillet before roasting to give it a nice golden color. The golden color was covered by the cranberry sauce but I felt better knowing it had been browned.
1/4 t. cinnamon
1/8 t. salt
1/2 t. orange zest
2 T. orange juice
16 oz. whole berry cranberry sauce
4 lb. boneless pork loin roast
In a small saucepan, stir together all ingredients except pork. Cook, stirring over medium heat until thickened; set aside. Place roast in shallow baking dish. Roast at 325 degrees for 45 mins. Spoon 1/2 cup glaze over roast and continue roasting for 30-45 minutes or until meat thermometer reads 155 to 160 degrees. Let stand 10 minutes before slicing and serve with remaining sauce.
Note: Instead of using all of the ingredients above I made the cranberry sauce from the previous post and used it to cover the roast. I also browned my pork roast in a skillet before roasting to give it a nice golden color. The golden color was covered by the cranberry sauce but I felt better knowing it had been browned.
Cranberry Sauce
12 oz bag of cranberries
1 orange
1/4 tea. ginger
1 cup sugar
Wash and sort cranberries - throw out squishy ones. Grate orange rind. Squeeze juice from orange and add enough water to make one cup. Add cranberries, sugar and orange rind. Let stand 5 min, Cook for 5 min, take off heat and let stand for 5 min, cook 5 more min, and cool.
1 orange
1/4 tea. ginger
1 cup sugar
Wash and sort cranberries - throw out squishy ones. Grate orange rind. Squeeze juice from orange and add enough water to make one cup. Add cranberries, sugar and orange rind. Let stand 5 min, Cook for 5 min, take off heat and let stand for 5 min, cook 5 more min, and cool.
Raspberry Slush For A Crowd
3 packets unsweetened raspberry punch powder
4 cups sugar
4 cups warm water
1 46-ounce can pineapple juice
1 12-ounce can frozen lemonade concentrate
1 6-ounce can frozen lemon juice
3 20-ounce bags frozen raspberries
1 2-liter bottle lemon-lime soda
In a 3 gallon container, dissolve raspberry punch powder in sugar in warm water. Add pineapple juice, lemonade concentrate, lemon juice, frozen raspberries, and enough water (about 3 1/2 quarts) to make 2 gallons punch. Stir until blended. Pour mixture into large freezer containers and freeze. When ready to serve, thaw mixture until slushy. Pour mixture into punch bowl or individual punch cups and add lemon-lime soda. Makes 75 half-cup servings. PS: I omitted the frozen raspberries and served it in individual glasses, not a punch bowl. I also added a titch of almond extract...Enjoy!
4 cups sugar
4 cups warm water
1 46-ounce can pineapple juice
1 12-ounce can frozen lemonade concentrate
1 6-ounce can frozen lemon juice
3 20-ounce bags frozen raspberries
1 2-liter bottle lemon-lime soda
In a 3 gallon container, dissolve raspberry punch powder in sugar in warm water. Add pineapple juice, lemonade concentrate, lemon juice, frozen raspberries, and enough water (about 3 1/2 quarts) to make 2 gallons punch. Stir until blended. Pour mixture into large freezer containers and freeze. When ready to serve, thaw mixture until slushy. Pour mixture into punch bowl or individual punch cups and add lemon-lime soda. Makes 75 half-cup servings. PS: I omitted the frozen raspberries and served it in individual glasses, not a punch bowl. I also added a titch of almond extract...Enjoy!
Christmas Dinner
Here are the recipes I used for Christmas Dinner this year. All of the recipes were new to me. I will definitely use all of them again.
[Menu Items]
Lion House Dinner Rolls with Honey Butter
Raspberry Slush for a Crowd
Cranberry Glazed Pork Roast
Creamed Peas
Brown Sugar Carrots
Perfect Roast Potatoes
Deviled Eggs
Lion House Dinner Rolls with Honey Butter
Raspberry Slush for a Crowd
Cranberry Glazed Pork Roast
Creamed Peas
Brown Sugar Carrots
Perfect Roast Potatoes
Deviled Eggs
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