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Monday
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Saturday
chicken mozzarella pasta with sun-dried tomatoes and broccoli
Guinness pulled pork, cheddar hamburger buns, sweet potato fries
California club chopped salad
corn cakes with pulled pork and avocado tomato relish
one pot chicken, potatoes and carrots
Wolfgang Puck's pizza, salad
sausage swirls, caramelized onion dip / chips, crabbies, veggies+dip, brownie sundaes

Wednesday, March 4, 2015

Mexican Pork Roast Tacos

Mexican Pork Roast Tacos
I wasn't thinking very clearly when I asked Miss F if she wanted crunchy or soft tacos for dinner. She opted for crunchy and I realized after I bought the shells that I was having a crown rplaced, which meant I would have a temporary, which isn't the best for crunchy foods of any variety. I efforted through though, chewing on only one side of my mouth and biting my tongue a few times.  The tacos were a huge success and I used the meat for quesadillas for lunch the next day.  The pork is so tender, it just falls apart when you go to shred it.  This recipe is from Taste and Tell.
Mexican Pork Roast Tacos

1 medium onion, sliced
1 pound pork loin roast or chops
½ teaspoon salt
¼ teaspoon oregano
¼ teaspoon cumin
¼ teaspoon coriander
½ cup water
8 6-inch flour tortillas
guacamole
shredded Monterrey Jack cheese
diced tomatoes

Place the onions on the bottom of the crockpot. Rub the pork with the salt, oregano, cumin and coriander and place it on top of the onions. Add the water, cover and cook on low for 6 to 8 hours. Remove the pork from the crockpot and shred with two forks, Return the pork to the crockpot and stir together. Warm the tortillas, fill with the shredded pork and top with guacamole, cheese and tomatoes.
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Monday, March 2, 2015

Strawberry Banana Bread

Strawberry Banana Bread
We went strawberry picking a couple weeks back with some of Miss F's classmates. Miss F ate nearly half of her bucket of strawberries before we even left Froberg Farms, dirt and all. She is strawberry obsessed and I can't blame her. The strawberries fresh picked are so much more delicious than those you get in the grocery store. Miss F wanted to make strawberry jam, but after inspecting our diminished haul, I decided we didn't have enough to make jam. I had a few bananas in our freezer, so off to the internet I went in search of a strawberry banana bread recipe. I was in luck, there was a well reviewed recipe from Disney World, specifically the Whispering Canyon Café.  This bread was delicious, just as I remembered from our stay at the Wilderness Lodge.
Strawberry Banana Bread

½ cup butter, softened
1 cup granulated sugar
1 cup ripe bananas, mashed (about 3 medium-size)
2 eggs
1 ½ cups flour
½ teaspoon salt
1 teaspoon baking soda
¾ pound sliced strawberries

Grease a 9x5 inch loaf pan with cooking spray, set aside. Preheat the oven to 325 degrees. In a large bowl, cream together the butter and the sugar until light and fluffy. Stir in the mashed bananas. Add the eggs, one at a time, mixing well after each addition. In a medium bowl, stir together the flour, salt and baking soda. Add the flour mixture to the banana mixture, stir until combined. Gently stir in the strawberries. Pour the batter into the prepared loaf pan and bake for 60 to 75 minutes, until a toothpick inserted into the center of the bread comes out clean. Cool on a wire rack, slice and serve.
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Friday, February 27, 2015

Veal Strips in White Wine and Cream Sauce

Veal Strips in White Wine and Cream Sauce
This sauce was incredible, rich and smooth, I could have put it on everything on my plate (and I did.) Miss F enjoyed the veal, but she wasn't a fan of the sauce. As a kid, I had the same creamy sauce aversion. My waistline would probably be a lot smaller if I had kept that aversion into adulthood. This is a really easy quick meal, I serve it with potato Rosti and peas, the whole thing was ready in 30 minutes.  The recipe came from food.com.
Veal Strips in White Wine and Cream Sauce

3 tablespoons butter
1 tablespoon vegetable oil
¾ pound veal scallops, sliced ¼ inch thick and cut into strips about 2 inches long and ¼ inch wide
1 ½ teaspoons finely chopped shallot
¼ cup dry white wine
½ cup heavy cream

In a 10 to 12 inch skillet, melt 2 tablespoons of butter with the oil over high heat. When the foam subsides, drop in the veal, tossing constantly for two minutes. Transfer to a sieve set over a bowl. Add the remaining tablespoon of butter to the pan, when melted, add the shallots and cook for two minutes. Add the wine and bring to a boil. Add the cream and the veal juice from the bowl, reduce the heat to medium and simmer for 8 to 10 minutes, stirring constantly. Salt and pepper to taste. Return the veal to the skillet, simmer over low heat for 2 to 3 minutes and toss to coat in the sauce. Serve.
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