Brown Sugar Garlic Pork with Carrots & Potatoes

Brown Sugar Garlic Pork with Carrots & Potatoes

Just 6 ingredients and less than an hour are all that separates you from this awesome meal with caramelized Brown Sugar Garlic Pork and roasted vegetables.

Ingredients

• 2 lb pork loin , trimmed of excess fat
• 4 garlic cloves , minced
• 4 tablespoons brown sugar
• 1 tablespoon canola oil
• 2 lbs carrots , peeled and sliced
• 2 lbs potatoes , scrubbed and cut into 1 inch chunks
• 1/4 cup canola oil , for vegetables
• salt and pepper , to taste

Instructions

1. Preheat oven to 375 degrees.
2. Mix 1/4 cup canola oil, salt and pepper with sliced carrots and potatoes.
3. Mix 1 tbsp canola oil, brown sugar, garlic and rub all over pork loin.
4. On one large cookie sheet, put down some foil and add the carrots and potatoes.
5. Spread apart the vegetables to make an opening in the pan for the pork.
6. Add the pork to the pan.
7. Roast the pork and vegetables for 40-50 minutes, or until a meat thermometer registers at 150 degrees in the center of the roast.
8. Open your oven and remove the pork onto a plate or cutting board to let it rest and cover it with a piece of foil.
9. Let the pork rest for 5-10 minutes, then remove the veggies from the oven once you are ready to serve the pork.
10. This allows them to finish cooking while only using one pan and makes sure they are hot when the pork has rested.

Nova Cream Cheese Spread

Nova Cream Cheese Spread

This is a savory, breakfast spread. Equally delicious on bagels or bagel slices, bagel chips, rye bread, crackers, or carrot sticks. It’s a breeze to prepare and keeps well. It can be made the day before your brunch.

Enjoy and let use know what you spread it on!

Nova Cream Cheese Spread

Ingredients
8 oz cream cheese
4 oz sour cream
4 oz smoked nova salmon, chopped into fine pieces
1.5 teaspoon fresh lemon juice
2 tablespoon capers
2 tablespoon red onion
1 tablespoon fresh dill

Preparation
Blend together cream cheese and sour cream. Add lemon juice, capers, red onion and dill and stir until combined. Gently mix in the nova salmon until evenly mixed.
Serve in a bowl for self-serve or dollop onto bagel chips to prepare individual portions.

Note: If I’ll be preparing a platter before serving I often retain just a little bit of the nova, dill or red onion to sprinkle on top. It looks fresh and beautiful!

Orange Shrimp & Broccoli

Ingredients

• For the shrimp & broccoli:
• 1 1/2 pounds large shrimp (I use 21-25 count)
• 3 cups broccoli florets
• 2 teaspoons of vegetable oil
• 1 cup of orange juice (fresh squeezed is best)
• 2 tablespoons of soy sauce
• 1 1/2 tablespoons of granulated sugar
• 1 teaspoon corn starch
• salt and pepper to taste
• 2 tablespoons of sliced green onions
• 2 teaspoons of sesame seeds
• For the fried rice:

• 2 cups Mahatma Jasmine Rice
• 1 tablespoon minced garlic
• 1 tablespoon sesame oil
• 2 tablespoons of sesame seeds
• 1 teaspoon vegetable oil
• salt

Instructions

1. In a medium pot, place 3 cups of water and 1 and 1/4 teaspoons of salt. Bring the water to a boil, then add 2 cups of Mahatma Jasmine Rice. Bring the water back to a boil then turn the heat to low, cover the pot and let it simmer for 15 minutes. Remove the cover and fluff the rice with a fork.
2. While the rice is cooking, heat a large pan over medium high. Add the broccoli to the pan along with 2 tablespoons of water; cook for 3-5 minutes or until broccoli is tender.
3. Season the broccoli with salt and pepper to taste and then remove it from the pan and set aside.
4. Wipe out the pan with a paper towel and return it to medium high heat. Add the 2 teaspoons of vegetable oil; after the oil is hot add the shrimp in a single layer and season to taste with salt and pepper.
5. Cook the shrimp for 2-3 minutes per side or until pink and opaque. Remove the shrimp from the pan and set aside.
6. Wipe out the pan with a paper towel and add the orange juice, soy sauce and sugar. Bring to a boil and cook until the mixture has reduced by half and is starting to turn syrupy.
7. Mix 1 teaspoon of cornstarch with 2 teaspoons of cold water and add the mixture to the pan. Boil for 1-2 minutes or until sauce has thickened. Pour the sauce over the shrimp and broccoli and cover with foil to keep warm.
8. To make the fried rice heat 1 teaspoon of vegetable oil in a large pan over medium heat. Add the garlic and cook for 1 minute - be careful to not let the garlic burn. Add the rice, sesame oil and sesame seeds to the pan and cook, stirring often, for 5 minutes. Add salt and pepper to taste.
9. To serve: place the rice on a platter and top with the shrimp and broccoli mixture. Garnish with the sliced green onions and 2 teaspoons of sesame seeds. Serve immediately.

Rose Victoria's Famous Baileys Pound Cake w/Chocolate Chips

Cake

• ½ c. butter
• 3 eggs
• ¼ c. sour cream
• ¼ c. Bailey's Irish Cream
• 1½ c. all-purpose flour
• ¼ tsp. baking powder
• ⅛ tsp. baking soda
• 1 c. sugar
• 1 c. mini chocolate chips

Glaze

• 1 c. powdered sugar
• 3 Tbsp. Bailey's Irish Cream (or more to reach desired consistency)
• 1 Tbsp. cocoa powder

Instructions

Cake

1. Allow butter, eggs, sour cream, and Bailey's to stand at room temperature 30 min.
2. Combine flour, baking powder, and baking soda; set aside.
3. In a medium mixing bowl beat butter on medium-high speed 30 seconds.
4. Gradually add sugar, beating approx. 5 minutes or until light and fluffy.
5. Add eggs, one at a time, beating 1 minute after each addition.
6. Combine sour cream and Bailey's; stir well. Add dry mixture and sour cream mixture alternately to beaten mixture, beating after each addition until just combined.
7. Stir in chocolate chips.
8. Pour batter into greased and floured loaf pan.
9. Bake at 325 degrees for 60-70 minutes or until a wooden toothpick comes out clean.
10. Cool on a rack for 10 minutes; remove from pan and cool completely.

Glaze

1. Combine powdered sugar, Bailey's Irish Cream, and cocoa powder.
2. Stir to combine; drizzle over cake.

Lemon Impossible Pie

Once you’ve baked this pie, it is a good idea to have it chill overnight so it has time to set ready for slicing and also the flavors come together better. If you try to slice this when it is still hot, you will end up with messy spoonfuls of pie, so make sure you do let it set!
I hope you enjoy this as much as we do. It would make a perfect choice for a party or pot lucks, and holidays. Please enjoy!

Ingredients
2 cups  milk
1 cup  Flaked coconut
4 eggs
1 tsp vanilla
1/2 cup or  flour
8 Tablespoons butter, melted
3/4 cup  sugar
Juice and zest of 1/2 lemon

Instructions:
1. Mix all ingredients in a bowl using a spoon or hand whisk.
2. Pour into a greased and floured pie plate (about 8 – 9 inches size) and bake 350 F or 180 C or Gas 4 oven for 45 minutes. I place my pie in a baking tray in case of spills.
3. When done, the pie will be slightly wobbly in the center. Remove from the oven and allow to cool, then refrigerate overnight if possible.

Rose Victoria's Squash Blossoms Stuffed With Ricotta

Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms—known in Italy as fiori di zucca. Here, the tender yellow-orange blooms are filled with ricotta, Parmigiano-Reggiano, and mint, then batter-fried. Served alongside an easy tomato sauce (dip as you like), they make an irresistible first course or, with the addition of a green salad, a satisfying main dish....

• 
  
• 
  
• 
  
• 
  

Ingredients

1. For tomato sauce:
   • 1 garlic clove, minced
   • 1/4 teaspoon hot red pepper flakes
   • 2 tablespoons olive oil
   • 1 1/2 pound plum tomatoes, finely chopped
   • 1/2 cup water
   • 1/2 teaspoon sugar
2. For squash blossoms:
   • 1 cup whole-milk ricotta (preferably fresh)
   • 1 large egg yolk
   • 1/4 cup finely chopped mint
   • 2/3 cup grated Parmigiano-Reggiano, divided
   • 12 to 16 large zucchini squash blossoms
   • 1/2 cup plus 1 tablespoon all-purpose flour
   • 3/4 cup chilled seltzer or club soda
   • About 3 cups vegetable oil for frying
3. Special Equipment
   • A deep-fat thermometer

Preparation

1. Make tomato sauce:
   1. Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
2. Prepare squash blossoms:
   1. Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
   2. Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)
   3. Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
   4. Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.

Cooks' Note

Tomato sauce and ricotta filling can be made 1 day ahead and chilled. Reheat sauce before serving.

Banana Chocolate Chip Baked Oatmeal Cups

Ingredients

• 4 overripe bananas, mashed
• 2 large eggs
• 2 cups low fat milk
• 1/2 cup packed brown sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon
• 4 cups large flake (rolled) oats
• 1 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees and spray or line 2 muffin pans with liners -- I highly recommend using silicone muffin cups as they come out so easily! (see a link above)
2. In a large bowl, combine bananas, eggs, milk and brown sugar with a whisk until smooth.
3. Add baking powder, vanilla, and cinnamon and whisk until smooth.
4. Stir in oats and chocolate chips.
5. Fill muffin cups ¾ full (try to make sure you have the same amount of liquid in each) and bake for 25-30 minutes until golden brown on top. Serve warm (alone or with milk) or cool completely to store: in the refrigerator for up to 1 week or in the freezer for 3-6 months.

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 126 / 72 w/o chocolate Calories from fat
% Daily Value
Total Fat 4g	6%
Carbohydrate 26g	9%
Dietary Fiber 1g	4%
Sugars 14g
Protein 4g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g