Roasted Pork Loin Roast

Pork loin roast is just uncut pork chops, however, though they taste like pork chops, they are also incredibly moist. Baking this roast for hours renders lots of good grease off the fat cap on top, and what it left is a crisp top of fat that melts in your mouth. The meat itself is moist and tender compared to sliced pork chops, and the fat on this roast is absolutely amazing compared to the cooked fat on a bone-in pork chop. I didn’t season this roast because I want to be able to use it for other recipes, but you are more than welcome to season before baking. This roast makes a beautiful option for a picnic, or a dinner party. My roast was 6 lbs and bone-in, this entire roast could easily offer, 10-14 servings. I served this roast with spinach dressed with an orange honey apple cider vinaigrette. You will want a side with a bit of citrus to cut through the greasy nature of the pork fat.

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What You’ll Need

  • 4-5 lb Pork Loin Roast
  • Foil Lined Baking Pan

Directions

  1. Heat oven to 350 F. Transfer roast into baking pan. Once oven is preheated, add the roast. Cook for 3-4 hours, checking hourly and rotating. Let sit for 10 minutes before carving. Store remaining roast in a new container, and reserve cooking grease and bones if desired.

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Bacon Wrapped Chicken Breast with Ranch Pasta

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Chicken, bacon, and ranch is a very popular flavor combination right now, and I’m also a huge fan of the flavor combination. Sandwiches, salads, or casseroles, that were all good options, but I decided to do a special meal and made bacon wrapped butterflied chicken breast with a homemade ranch pasta side. This meal won’t serve a huge family the way a casserole will, but if you are looking for a special meal that is also very easy to make, this is a great option. This recipe has very little active cooking since most of the time is baking. Also, if you want your chicken to be a bit more brown, broil your chicken breasts for 30 seconds to 1 minute watching carefully to prevent burning! This recipe made 4 adult sized servings.

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What You Will Need

  • 1 Large Chicken Breast, Butterflied in Half
  • 4 Thick Slices of Bacon
  • 1 Lb Rotini, or Pasta of Your Choice
  • 1/2 Cup Ranch Dressing
  • 1/4 Cup Mayo
  • 1 Tbsp Parsley
  • 1 Tbsp Chives
  • Baking Pan
  • Aluminum Foil
  • Large Sauce Pan
  • Colander
  • Medium Serving Bowl

Directions

  1. Fill large sauce pan 3/4 with water and place over high heat. Heat oven to 375 F. Line baking pan with aluminum foil. Wrap each half of chicken breast with 2 pieces of bacon and place in baking pan. Bake chicken for 30 minutes or until internal temp of at least 165 F is reached.

2. Once water is boiling, add pasta and cook as directed on the box. Strain, and rinse with cold water before transferring to the serving bowl. Add ranch dressing, mayo, parsley, and chives to serving bowl and stir everything together. Once chicken is cooked, remove from oven and let rest for 5 minutes before serving. Serve chicken over noodles, or dice chicken and stir together. Serve hot or cold.

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Homemade Coleslaw

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Like Potatoes, cabbage is also in season here now. Cabbage is a great vegetable because it can last up to 6 weeks in your fridge before beginning to go bad. Cabbage has a very similar flavor to a head lettuce, but it is used in so many more recipes than just lettuce. Cabbage is used is in stir fry, made into sides like coleslaw, made into sauces like kimchi, wrapped around food like stuffed cabbage, and as an ingredient in spring rolls. Cabbage is versatile and used across many ethnic groups.

Coleslaw is really easy to make, and the only thing that takes time is preparing the ingredients. Shredding cabbage can take some time at first, but you become faster with time. The ingredients can also be altered. I added a bit more of each, mayo and sour cream. This was very unnecessary, and I’ve adjusted my recipe to match. As for cabbage, I shredded about 4-5 cups for this recipe. I highly recommend using the full quantity of vinegar, and I also recommend letting is sit before serving. This allows the vinegar to penetrate better. This recipe makes 8 adult side servings.

What You Will Need

  • 1/2 Medium Head of Cabbage, outer leaves removed, cored, and shredded
  • 1 1/2 Cups Mayo
  • 3/4 Cup Sour Cream
  • 1/4 Cup Apple Cider vinegar
  • Large Mixing Bowl

Directions

  1. Prepare your cabbage.

2. Add all your ingredients into your mixing bowl, and stir until everything is coated.

3. Refrigerated for 2-3 before serving.

Ranch Pasta Salad Revisited

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After revisiting this recipe from January, I felt the need to readdress it, improve it, and publish it with new photos and better flavor. Using fresh onions is much better than using dried minced onion. Onion powder is necessary to enhance the ranch flavor. Garlic powder is also better than fresh garlic because it can also disperse better. I added fresh green beans from my last fall harvest, and they were delicious and added great texture to this side dish. You could also add diced bell peppers if you want more excitement. I increased the amount of dressing that was made, and I increased the pasta amount to make 4-5 side portions for this recipe.

What You Will Need

  • 2 Cups Shaped Pasta
  • 1 Cup Green Beans
  • Large sauce pan
  • Salt
  • Colander
  • 1/2 Cup Ranch
  • 1 Cup Mayo
  • 2 tsp Onion powder
  • 1/2 Tbsp Garlic Powder
  • 1/2 Tbsp Chives
  • 2 Tbsp Diced Onion
  • Serving Bowl and Spoon

Directions

  1. Boil pasta and green beans until pasta is al dente. Strain and rinse with cold water. Shake off excess water.
  2. In Serving bowl, add ranch, mayo, onion, garlic powder, onion powder, and chives. Mix together. Add cooled pasta and green beans, and Stir.
  3. Refrigerate until serving.

Tomato Cucumber Salad

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Even though I pulled my cucumbers a couple weeks ago, I still have a small mound of cucumbers sitting on my counter. At the same time, my in-law’s garden is just full of cherry tomatoes. So, here is a simple summer salad that uses up some items that may still be plentiful for you this time of year. Add a bit of acid with vinegar or lemon, and balance it with a bit of sugar, if desired.

What You Will Need

  • 1 cup Cherry Tomatoes, Halved
  • 1 Small Cucumber, Peeled and Julienned
  • 1/2 Medium Onion, Diced
  • 1 Tbsp Lemon Juice
  • 2 tsp Apple Cider Vinegar
  • 1 Tbsp Sugar
  • Serving Bowl and Spoon

Directions

  1. Prepare your vegetables and add you serving bowl.
  2. Add Lemon juice, vinegar, and sugar. Stir.
  3. Serve right away, or refrigerate and serve later.
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