Herbed Roast Pork

November 3, 2008 at 11:17 am (Uncategorized) (, )

Herb Roasted Pork

We have been at a lack for dinner ideas lately. I pulled out some of my latest Cook’s Illustrated and Cooking LIght magazines, and let Misha pick something for dinner. He found┬áthis Herbed Roast Pork in Cooking LIght

Herbed Roast Pork
Adapted from Cooking Light.


1 1/2 Tablespoons butter, softened
1 1/4 teaspoons kosher salt
1/2 teaspoon dried sage
1/2 teaspoon dried tyme
1/4 teaspoon dried oregano
2 (1 lb) pork tenderlons, trimmed


  1. Preheat oven to 475.
  2. Combine butter, salt, sage, thyme, and oregano in a bowl.
  3. Rub mixture over pork.
  4. Place the pork in a broiler pan coated with cooking spray.
  5. Bake at 475 for 17 minutes (or until a thermometer registers 160).
  6. Let rest for 5 minutes (tented with foil).
  7. Slice and enjoy!

I think that this had a little too much sage (or maybe I added too much since we doubled the recipe). It was still good, just a bit to heavy on the herbs. I will try this again, but go a little easy on the sage.


Permalink Leave a Comment

Pasta Carbonara

October 19, 2008 at 4:42 pm (Uncategorized) (, , )

Pasta Carbonara

I have made Tom Cruise’s Pasta Carbonara before and loved it. On Sunday night Misha was busy studying and I really didn’t feel like going out to go get something to make dinner. I started looking through the pantry and realized that I had everything for Pasta Carbonara. I was thrilled, so I pulled up PW’s recipe and decided that I would surprise DH with an amazing dinner.

Much to my later dismay, after I started my surprise was ruined and dinner was just about a disaster. Right when I was at the point of cooking the pasta… I started putting it in the water. At first it felt a little.. well.. it might have been a bit old but since it was a special type of pasta made out of legumes I thought that this was maybe how it “got old”. I got impatient and dumped the whole box in only to discover a bunch of bugs!

So DH heard the noise downstairs and discovered the mess that I had gotten myself in. He was a sweetheart and ran to the store and got me more pasta. I really didn’t want to wast a whole pound of bacon and onion. I was totally paranoid though that some buggies jumped over from the pasta box into the cooking onion. After much inspection DH and I determined that our onion was safe.

Ends up it was a wonderful dinner. I served it with our yummy garlic bread.

Pasta Carbonara
Adapted from PW Cooks.


1lb linguine pasta Note: I used Barilla plus spaghetti.
4 eggs
1 pound bacon or pancetta
1 1/2 cups Parmesan cheese
8-12 cloves of garlic
1 large onion, chopped
1 cup chicken stock
1 cup white wine (or substitute another cup of stock) Note: I used more chicken stock.
1/4 cup butter
1 handful of parsley
1 Tablespoon black pepper


  1. Slice up the bacon into 1-inch wide pieces.
  2. Cook the bacon until browned and crisp.
  3. While the bacon is cooking, set a pot of salted water to boil. When it comes to a boil add the pasta and cook until all dente.
  4. When the bacon is done cooking, remove from pan reserving the grease in the pan.
  5. Saute the onions until they are soft and translucent (a couple of minutes).
  6. Add the garlic to the onions. After they are cooked remove from the pan. Discard the grease.
  7. Place the pan back on high heat until it starts to smoke a little. As soon is the pan is hot, pour in the wine (or chicken stock). Whisk until all the little brown bits on the pan have come off.
  8. Add the chicken stock to the pan along with the bacon, onion, and garlic. Let simmer over medium heat.
  9. Crackand scramble eggs into a large bowl.
  10. Add most of the Parmesan cheese to the eggs, along with the parsley and pepper. Mix.
  11. Drain the pasta, and immediately add the pasta to the egg mixture and toss with a fork.
  12. Add the bacon/onion mixture to the pasta.
  13. Add the butter.
  14. Toss it all together well. Serve with parmesan.
  15. Enjoy!

I forget Tom Cruise’s recipe, I’m not sure how different they are. But as usual, PW’s recipe was a hit!

Permalink 3 Comments

Brazilian BBQ Beef Shish-Kabobs

September 30, 2008 at 11:20 am (Uncategorized) (, , , )

Brazilian Shish Kabobs

In honor of the premiere of The Amazing Race, MIl and FIL came over for dinner and we wanted to do something special. I searched to see what the first destination was and decided to do a Brazilian theme for fun. We served this with Arroz Branco (Brazilian Style Rice).

Brazilian BBQ Beef Shish-Kabobs
Google… the web site was in Portuguese


1 lb of beef tenderloin
2 Tablespoons olive oil
2 Tablespoons lemon juice
2 Tablespoons of chopped onion
2 cloves of garlic, minced
1/2 lb bacon
16 wood skewers
salt and ground pepper


  1. Cut beef tenderloin into 3/4 inch cubes. Cut bacon into squares.
  2. Marinate in olive oil, lemon juice, onion, garlic, salt, and pepper for 2 hours.
  3. Soak wood skewers in water for 2 hours.
  4. Assemble beef and bacon on skewers, alternating between beef and bacon.
  5. Grill on bbq as usual.
  6. Serve and enjoy!

This recipe is a keeper, for such a simple marinade it was very very good. My FIL is even considering including it for a tailgate (which says quite a bit with his gourmet tastes).

Permalink 1 Comment

Pulled Pork

September 30, 2008 at 11:06 am (Uncategorized) (, , )

Pulled Pork

I was in a car accident on the way to work on Wednesday. After DH picked me up and we finished calling the insurance company and taking my car in for weeks of repairs, we knew that an easy brainless dinner was in store for that night. Since it was still early, we decided that we had enough time to put some pulled pork in the crock pot and recover from the day.

Pulled Pork
What’s Cooking boards on thenest.com.


2-4 lbs pork butt roast (or tenderloin)
1 onion, sliced
1-2 cans of root bear or some other cola-ish soda (we have used Dr. Pepper before)
1 bottle of your favorite bbq sauce (we used KFC Masterpiece Sweet and Tangy in hopes of recreating our favorite Firestone’s “Pig Sandwich” pulled pork)


  1. Put pork in the crock put. Add some salt and pepper, put onions on top, and pour soda into the crock pot. Soda should just about cover the pork.
  2. Cook on low for 6-7 hours. The longer and the lower the temperature, the better.
  3. When pork is falling apart, drain the liquid out of the crock pot and shred the pork with two forks on a cutting board.
  4. Put the shredded pork back into the crock pot. Add the bbq sauce and mix well. Let cook on low for another hour.
  5. Serve on toasted buns and enjoy!

One of our favorites. A dinner, that with planning ahead of time, is easy, quick, and doesn’t require much.

Permalink 1 Comment

Pork Chops with Garlic-Hoisin Sauce

September 9, 2008 at 4:09 pm (Uncategorized) (, , )

Pork Chops with Garlic-Hoisin Sauce

Most of our dinners revolve around creating leftovers now that DH is back in school. We’ve had good luck with pork chops in a pan sauce, so we decided to try a new recipe.

Pork Chops with Garlic-Hoisin Sauce
Adapted from ATC Family Cookbook


4 pork chops (we used boneless)
Sugar and Salt to Brine
Canola Oil
6 garlic cloves, minced
1 cup low-sodium chicken broth
1/2 cup Hoisin Sauce
3 Tablespoons Red Wine Vinegar


  1. Brine the pork chops for about an hour (1.5 quarts water, 3 Tablespoons of salt, 3 Tablespoons of sugar).
  2. Rinse and pat the pork chops dry.
  3. Salt and pepper each side of the pork chop.
  4. Heat the oil in a skillet over medium-high heat.
  5. Brown the pork chops on the first side (approx. 3 minutes).
  6. Flip the pork chops over and reduce the heat to medium. Continue cooking until the internal temperature is approx. 135 (takes about 7 minutes).
  7. Transfer the pork chops to a clean plate and tent with foil. Let rest for 10 minutes until the internal temperature is 145 to 150. Reserve the skillet that the pork chops were cooked in to make the pan sauce.
  8. When the pork chops are just about done resting, return the skillet to medium.
  9. Once the skillet is warm, add the garlic and cook until fragrant (about 30 seconds).
  10. Stir in the broth, hoisin sauce, vinegar, and any accumulated pork juice.
  11. Scrape up the brown bits from the bottom of the pan and simmer until thickened (about 7 minutes).
  12. To serve, spoon sauce over the cooked pork chops and enjoy!

We will be doing this recipe again. We doubled it so that we would have leftovers. We discovered that the brineing really makes a difference with cooking pork. Serve with a side of salad, and dinner was complete!

Permalink 1 Comment