Cherry Pork

It's the main event! My alternative to a ham with yet another fruit involved in the meal. This time, cherries.  This sweet pork roast has a little bit of a zing to it with the addition of horseradish.  

Don't be deterred by the cooking sherry. You can pick up a cheap bottle at most grocery stores.  If you really need to substitute something else in for it, google options online. Depending on the recipe, there are numerous options from white wine to vodka to chicken broth or even orange juice.  Since you've already got orange juice in this recipe, I'd lean toward the white wine or chicken broth. 

Roasted Pork with Cherry Sauce

Ingredients:

2 - 3 lb boneless pork loin roast               21 oz. cherry pie filling                1/2 c. orange juice

1/4 c. dry cooking sherry                         1 tbsp. Dijon mustard                   1 tsp. cumin

1 tsp. prepared horseradish

Directions:

1. Place roast on rack in a shallow baking pan.
2. Bake, uncovered, at 325 for 1 1/4 - 1 3/4 hrs or until meat thermometer reads 155.
3. Combine remaining ingredients in a saucepan.
4. Bring to a boil.
5. Reduce heat to low and simmer 15 minutes, stirring occasionally.
6. Brush cherry sauce over roast twice during the last 30 minutes of cooking.
7. Cover roast with foil and let stand 10-15 minutes before slicing.
8. Reheat cherry sauce - and serve with roast.

And that's it, a full meal. Did you save room for dessert? I hope so, since I've come up with a unique way to end this meal. Stay tuned tomorrow!

As always, have fun!

A Fruity Twist on Rolls and Butter

Being a very picky eater when I was young always made holiday dinners with the family a challenge. Often times, the only thing I knew for certain that I would eat was whatever rolls were being served.  Thanksgiving was turkey, rolls, some cut veggies and a scoop of this or that to be polite. Rolls helped me stomach ham at Easter as I don't hate it but I don't love it either.I could just pretend it was a mini ham sandwich! But, I digress. I picked the following recipe as another opportunity to add some produce to the meal. The apple is a sweet and tasty surprise!

Apple Biscuits

Ingredients:
1/2 c. butter, cut in small pieces       2 c. self rising flour        1 tbsp. sugar           pinch of salt
1 apple, chopped                              1 egg, beaten                2 tbsp. molasses     5 tbsp. milk

Directions:

1. Preheat oven to 425.
2. Lightly grease a baking sheet.
3. Sift flour, sugar and salt in a mixing bowl.
4. Rub in the butter with your fingers until mixture resembles fine breadcrumbs.
5. Stir chopped apple into mixture until just combined.
6. Mix together beaten egg, molasses and milk. 
7. Add to dry ingredients to form a soft dough.
8. Roll dough to 3/4 inch thick.
9. Cut out 8 biscuits.
10. Arrange on baking sheet and bake for 8-10 minutes.
11. Transfer to cooling rack.

Tomorrow's recipe will give you a break in labor - it's a crock pot recipe that you can set to go early in the day and forget about it.

As always, have fun!

Healthy Dinner Options

The best part of holiday cooking is the variety you can bring to the table. It's going to be difficult for even those with quirky eating habits to walk away empty handed. The quinoa in the salad is full of protein for those in the crowd who may not like meat. Between the dried cranberries and the homemade dressing, you should have a nice sweetness to the salad as well.

Quinoa Wilted Spinach Salad

Ingredients:
2 c. water              1 c. quinoa, rinsed          6 oz fresh spinach          1/2 c. dried cranberries
3 tbsp. olive oil      2 tbsp. orange juice       1 tbsp. red wine vinegar  1 tbsp. maple syrup
1/2 tsp. minced garlic        1/2 tsp. salt        1/8 tsp. pepper                1 green onion, chopped
1/2 c. chopped pecans

Directions:

1. In a small saucepan, bring water to a boil.  
2. Add quinoa.
3. Reduce heat, cover and simmer for 12-15 minutes or until water is absorbed.
4. Remove from heat and fluff with a fork.
5. In a large bowl, combine quinoa, spinach and cranberries.
6. For dressing, whisk oil, orange juice, vinegar, maple syrup, garlic, salt and pepper.
7. Stir in onion.
8. Pour over quinoa mixture and toss to coat.
9. Sprinkle with pecans.

Now that we've covered healthy, it's time to move on to one of my favorites - the bread/rolls option for this meal. Come back tomorrow and, as always, have fun!

Are Deviled Eggs Evil?

I totally sucked you in with that headline ,,,, just admit it. Deviled eggs really have nothing to do with devils, but I couldn't resist. If you do want to know their origin, check out this article.  If you just want to get started with your first course of your Easter dinner, read on....

Feeling adventurous? Instead of cutting your eggs in half, get crafty and make Easter Egg Chicks. I linked to a photo of the finished product in case you need a visual to my directions. These are just so fun and crafty! I've also included 2 different egg recipes to suit different tastes. You could try either or do both depending on your group.

Easter Egg Chicks

After boiling the eggs, peel them and cut a thing straight slice from the wide end so they will stay on their own. Cut he top of the egg about one third of the way down. Scoop out the yolk.  Once you've made the filling (two options listed below), go ahead and refill the large bottom section of the egg. Mound the top of the filling and cap with the top egg portion  Use a tiny triangle of carrot for the chick's beak and small snippets of raisins or olives for the chick's eyes.

Bacon & Cream Cheese Deviled Eggs

Ingredients;
1 dozen hard boiled eggs            1/2 lb. cooked bacon          8 oz. softened cream cheese
1/2 c. mayo                                  3 tbsp. yellow mustard       1/2 tbsp. worcestershire sauce
cayenne pepper - to taste

Directions:

1. Prepare eggs, cool and peel.
2. Slice them in half and scoop out the yolks or cut them as described above to make Easter Egg Chicks.
3. Put yolk in a bowl and mash.
4. Add cream cheese, mayo, mustard, worcestershire sauce and cayenne pepper.
5. Blend until smooth with mixer or food processor.
6. Add finely chopped bacon and mix well.
7. Add to egg halves (in either scenario).
8. Chill overnight, if you can wait that long!

Creamy Herb Deviled Eggs

Ingredients:

1 dozen hard boiled eggs          1/4 c. ranch salad dressing                3 tbsp. Greek yogurt

2 tsp. Dijon mustard                  1/4 tsp. pepper                                   1/8 tsp. paprika

Directions:

1. Prepare eggs, cool and peel.
2. Slice them in half and scoop out the yolks or cut them as described above to make Easter Egg Chicks.
3. Put yolk in a bowl and mash.
4. Stir in salad dressing, yogurt, mustard and pepper.
5. Add back to egg halves (in either scenario).
6. Refrigerate, covered, until serving.
7. Sprinkle with paprika.

Tomorrow, we'll tackle a nice healthy salad to include in this meal. As we progress this week, notice how many similar flavors I have from dish to dish. It brings continuity to the meal overall but also is a meal planner's dream as you are often using the same ingredients, and cutting down your grocery bill.

As always, have fun!

It's Easter Egg Hunt Time!

Actually,  I would recommend sticking with plastic eggs for the hunt since you don't know how many hands might touch them and where they might end up, especially in an outdoor hunt. My eggs make a great prize though and a superb addition to any Easter basket.

Crunchy Chocolate Eggs

Ingredients:
1 c. brown sugar             1 c. light corn syrup            1 c. peanut butter           2 c. cornflakes
2 c. crisp rice cereal        1/2 c. chopped peanuts      3 3/4 c. chocolate chips 
1 1/2 tsp. shortening       candy sprinkles

Directions:

1. In a heavy saucepan, combine brown sugar, corn syrup and peanut butter.
2. Cook and stir over medium heat until smooth.
3. Remove from heat and stir in cereals and peanut butter.
4. When cool enough to handle, drop by tablespoonfuls onto waxed paper lined baking sheets.
5. Form into egg shapes.
6. Refrigerate until firm.
7. In a microwave, melt chocolate chips and shortening.
8. Stir until smooth.
9. Dip eggs in chocolate, allowing excess to drip off.
10. Place on wax paper lined baking sheets.
11. Decorate with sprinkles and let stand until set.

And be warned - this recipe makes 4 1/2 dozen, so you'll have plenty for Easter baskets and some for guests to have after Easter dinner too!

Stay tuned this week for a day by day guide to Easter meals, from appetizers to the main course to dessert and more!

As always, have fun!

Helping Out the Easter Bunny

Do you find yourself wondering what to do about your child's Easter basket? Perhaps you aren't a fan of giving them that massive sugar high. Or maybe they don't like chocolate. Or maybe you can't justify overpaying for candy that will be half price by Easter afternoon. No matter what the reason, you have options! I personally think homemade holiday treats make it that much more special. That's why everyone gets Christmas baskets of homemade goodies from me every year. If you're still skeptical, read on. This is a relatively quick and easy recipe that has unique flavor in a day filled with chocolate eggs, chocolate bunnies and chocolate chocolate!

Cranberry Popcorn Bars

Ingredients:
6 c. popped popcorn                       3 c. mini marshmallows                   1 tbsp. butter
1 c. dried cranberries, chopped      1 c. walnuts, chopped                      2 tbsp. orange peel
1/4 tsp. salt

Directions:

1. Place popcorn in a large bowl.
2. In a heavy saucepan over low heat, cook and stir marshmallows and butter until smooth.
3. Stir in cranberries, walnuts, orange peel and salt.
4. Mix well.
5. Pour over popcorn and toss to coat.
6. Press into a greased 11 x 7 x 2 baking pan.
7. Cool and cut into bars with a serrated knife.

Tune in tomorrow for a more traditional easter treat. It's got a few more steps than this but it was a huge hit last year with my Realtor pals!

As always, have fun!