Mocha Coconut Milk Frappuccino

6 oz strong cold coffee
4 oz Silk Coconut Milk
2 tablespoons Hershey's Dark Chocolate syrup
4 large ice cubes

Blend until smooth.  Pour into your special Iced Coffee/Frappuccino drinking glass with the fancy straw and enjoy.  Hit it with a shot of Whipped Cream from a can if you'd like!

144 calories.

Slow Cooked Parmesan-Herb Pork Loin with Chunky Tomato Sauce

1 cup chopped red onion (about 1/2 very large red onion)

1 cup chopped carrots (2 large)

1 1/2 cup chopped fresh fennel (1/2 large fennel)

2 garlic cloves, chopped

2 Tbsp olive oil

1 tsp garlic powder with parsley

1/2 cup red wine

1 cup Arbor Mist Blackberry Merlot

1 (28-oz) can crushed tomatoes

1 (14.5-oz) can Stewed Tomatoes

1 heaping tsp chicken bouillon granules

1/2 cup water

Salt & Pepper to taste

1/4 cup grated Parmesan cheese

1 Tbsp fresh rosemary, chopped

1 Tbsp fresh Oregano, chopped

1 Tbsp fresh flat-leaf parsley, chopped

1 (2-lb) boneless pork loin roast

Hot cooked pasta (thin spaghetti)

Heat olive oil in a large skillet and saute the onion, carrots, fennel, and garlic for about 5 minutes over medium high heat or until tender.  Add garlic powder.  Increase heat to high and stir in red wine and blackberry merlot.  Bring to a boil, stirring occasionally, and boil until reduced by half.

Add crushed tomatoes, Stewed tomatoes, chicken bouillon granules and water.  Bring to  boil, stirring occasionally.  Taste and season with salt and pepper.  Transfer mixture to a large, deep, oven-proof pan (or to a crockpot).

Stir together the Parmesan cheese, rosemary, oregano and parsley.  Sprinkle pork loin with salt and pepper and then rub the Parmesan mixture into the pork, pressing to adhere. 

Place the pork roast in the pan (or crockpot) with the tomato sauce.  Cover pan and bake at 325^F for about 4 hours (or crockpot on Low for 8 hours). 

Carefully remove the pork from the slow cooker and let stand 5 minutes.  Slice pork and serve with sauce over hot cooked pasta.

This sauce was absolutely delicious!  10 Stars!!  The pork was dry.  I would definitely make this again, and I think the sauce would be wonderful with Italian Sausage instead of the pork loin!  In any case, I'll definitely make this again!

Adapted from a Southern Living recipe (2016 Annual Cookbook)

Chicken with Basil Pecorino Cream Sauce

Chicken with Basil Pecorino Cream Sauce and Roasted Vegetables

1 red bell pepper

1 lb small red potatoes

1 shallot

2 boneless, skinless chicken breasts

4 Tbsp Litehouse Zesty Italian Vinaigrette

2 Tbsp Basil Pesto

1/2 cup heavy cream

1 oz (about 2 Tbsp) grated Pecorino cheese

1 Tbsp butter

Olive Oil

Salt and Pepper

Preheat oven to 450^F.  Line a large baking sheet with foil and spray with cooking spray.  

Stem, seed and cut bell pepper into 1-inch dice.  Cut the potatoes into 1/2-inch wedges, making 6 to 8 wedges out of each potato.  Peel and slice the shallot into 1/8" rings.  Rinse the chicken and pat dry then season with a little salt and pepper.

Toss the bell pepper, potatoes, shallots and Italian Vinaigrette with 1/4 tsp salt and pepper.  Spread into a layer on the baking sheet, leaving room at one end to add chicken later.  Roast until soft and starting to caramelize on edges, 18 minutes.  

Meanwhile, heat a medium non-stick skillet over medium-high heat.  Add 2 tsp olive oil and chicken breasts to hot pan and cook until browned, 2-3 minutes per side.  After vegetables have roasted 18 minutes, remove baking sheet from oven and transfer chicken to empty space on baking sheet. Reserve pan used to sear chicken; no need to wipe clean.

Top chicken breasts with 2 tsp basil pesto (reserve remaining for sauce) and stir vegetables.  Roast until pesto darkens slightly and chicken is completely cooked (165^F) for 5-8 minutes.  Remove chicken to a plate and rest at least 5 minutes.

Return skillet to medium-high heat.  Add cream and 2/3 of the Pecorino (reserve the rest for garnish) to hot pan and bring to a boil.  Reduce to a simmer, and cook until slightly thickend, 1-3 minutes.  Remove from burner and whisk in remaining pesto and the butter.  Taste, and season with salt and pepper if desired.

Spoon the sauce on plate and place chicken on sauce.  Arrange vegetables next to chicken.  Garnish with remaining Pecorino.  

Outstanding dinner!  

Acapulco Cheeseburgers

Acapulco Cheeseburgers with Cilantro-Lime Fries

1 Roma Tomato
1 shallot
5 Cilantro sprigs
1/2 lime
2 Tbsp mayonnaise
1/2 tsp Chipotle powder
1 large potato, peeled
Olive Oil
Kosher Salt and Pepper
2 Brioche Buns, split
10-12 oz ground chuck
3 oz shredded Chihuahua cheese (or Monterey Jack)

Preheat oven to 450^F.  Line a baking sheet with foil and spray with cooking spray.  Set aside.

For Fries:  Cut potato into 1/4" sticks.  Place on prepared baking sheet and toss with 1 tbsp olive oil, 1/4 tsp salt and a pinch of pepper.  Bake 30-32 minutes, tossing fries every 10 minutes, until golden brown.

While potatoes are cooking, core tomato and cut into 1/2-inch dice.  Peel and halve the shallot and cut into 1/4-inch dice.  Mince cilantro leaves and stems.  Zest the lime and juice.  Form the ground chuck into 2 (5-inch) patties and season with salt and pepper.  Set aside.

For Chipotle Mayo:  Combine mayonnaise and chipotle powder until well mixed.  Cover and refrigerate until ready to use.

For Pico de Gallo:  Combine the diced tomato, diced shallot, 1 tsp lime juice (or to taste), half the cilantro and salt and pepper to taste.  Set aside.

For Burgers:  Heat a large non-stick skillet over medium heat.  Drizzle cut sides of buns with a little olive oil. Place buns, cut side down in hot skillet and cook until lightly toasted, 2-3 minutes.  Set buns aside and add the beef patties to the hot pan.  Cook until lightly charred and beef reaches minimum internal temperature of 160^F, 3-4 minutes per side.  Divide Chihuahua cheese between each burger, cover pan and remove from heat until cheese is melted, 2-3 minutes.

Remove potatoes from oven and garnish with remaining cilantro and the lime zest.

Spread the Chipotle Mayo on the bottom bun and add a burger patty on top of mayo.  Top with a serving of pico de gallo and the remaining bun half.   Serve with fries.

Excellent burger and the fries were delicious!

Hawaiian BBQ Pork Medallions

Hawaiian BBQ Pork Medallions with Pineapple-Sriracha Glaze and Sesame Slaw

2 green onions, washed and patted dry
1 lb pork tenderloin, trimmed, rinsed and patted dry
1/4 cup Teriyaki Glaze
1 Tbsp Toasted Sesame Oil
1/4 cup Seasoned Rice Vinegar
3/4 cup pineapple juice
1/3 cup mayonnaise
1 tsp sugar
8 oz coleslaw mix
2 tsp olive oil
1 tsp Sriracha

Trim and cut 2-inch pieced from the green tops of green onions.  Slice pieces into very thin strips and place in a small bowl of cold water to "curl" into a garnish.  Trim and thinly slice remaining green onions on an angle, keeping white and green portions separate.  Set aside.

Slice the pork tenderloin into 8-10 slices (1/2"-3/4" thick).  Season with a little pepper if desired.
Set aside.

In a large bowl, combine the Teriyaki Glaze, white portions of the sliced green onions, half the Toasted Sesame Oil, half the rice vinegar and half the pineapple juice.  Place the pork medallions in marinade, toss to coat evenly, and let sit 10 minutes.  While Pork marinates, make the Slaw.

In another large bowl, combine remaining green portion of green onions, mayonnaise, remaining rice vinegar, remaining sesame oil and sugar.  Add slaw mix and toss with dressing to coat.  Cover and refrigerate until serving time.

Remove pork from marinade and pat very dry with paper towels.  Reserve marinade!

Heat 2 tsp olive oil in a large non-stick pan over medium-high heat.  Add pork to hot pan and cook until pork reached a minimum internal temperature of 145^F, 3-4 minutes per side.  Remove pork to a plate.

Add the remaining marinade, remaining pineapple juice and Sriracha to the pan and cook, stirring occasionally, until a sticky glaze forms, 3-4 minutes.  Remove from burner, return pork and any accumulated juices to the pan and flip to coat.

Serve with Slaw.  Garnish with green onion curls.  Excellent with Baked Sweet Potato on the side!

Adapted from Home Chef.  Yum!

Pork Shumai Meatballs

 Pork Shumai Meatballs with Ponzu Sauce, Jasmine Rice and Sugar Snap Peas

Rice:

3/4 cup Jasmine rice

1 1/2 cups water

Meatballs:

2 green onions, thinly sliced on an angle

14 ounces ground pork

2 tsp grated fresh ginger

2 Tbsp Lite soy sauce

1 tsp toasted sesame oil

2 tsp white rice flour

Pinch Pepper

1 tsp olive oil

Ponzu Sauce

Sugar Snap Peas:

1 tsp olive oil

2 garlic cloves, minced

5 oz fresh sugar snap peas, washed and patted dry

1 green onion, thinly sliced on an angle

1 tsp toasted sesame oil

Pinch Kosher salt

Red Pepper Flakes, if desired

Make the rice.  I use a Rice Cooker, so just place the rice and water in it, put the lid on it and turn it on.  Otherwise, cook it the way you would normally cook your rice.

Preheat the oven to 400^F.  Line a baking sheet with foil and spray the foil with cooking spray.  Set aside.

Make the meatballs:  Combine the green onions (reserve a few for garnish, if desired), pork, ginger, soy sauce, sesame oil, white rice flour and a pinch of pepper until well mixed.  Form into 8 golf-ball sized meatballs.  Heat olive oil in a medium-non-stick skillet over medium-high heat.  Add meatballs to hot pan and cook until well browned on both sides, 2-3 minutes per side.  Transfer the meatballs to the baking sheet and bake until an internal temperature of 160^F (8-10 minutes).

For the Sugar Snap Peas:  Wipe the skillet you used for the meatballs and return to medium heat.  Add olive oil to the hot pan.  Add garlic and cook until fragrant, 1 minute.  Add sugar snap peas, green onions, and sesame oil and cook until tender and lightly charred (4-5 minutes).  Season with a pinch of salt and red pepper flakes if desired.

Place a serving of rice in the center of a plate or shallow bowl.  Add sugar snap peas and meatballs to either side.  Drizzle Ponzu sauce over meatballs (or serve on the side for dipping).  Garnish with reserved green onions.

Easy, fast and very tasty!  Recipe from Home Chef.  CW 1-14-17

Pork Chop and Cranberry Mostarda

Pork Chop and Cranberry Mostarda with Roasted Sweet Potatoes and Brussels Sprouts

2 medium sized sweet potatoes
8 oz Brussels Sprouts
1 tablespoon EVOO
1 tablespoon butter
1 medium yellow onion
2 tablespoons Grainy Mustard
2 tablespoons dried cranberries
2 tablespoons light brown sugar
2 teaspoons EVOO
2 Bone-In Pork Chops, about 3/4-inch thick
Salt and Pepper to taste

Preheat the oven to 375^F.  Line a baking sheet with foil and spray with cooking spray.

Peel the sweet potatoes and cut into 1-inch cubes.  Trim and halve the Brussels Sprouts (quarter if bigger than a ping pong ball).  Toss the sweet potatoes, brussels sprouts, 1 Tbsp EVOO together with salt and pepper to taste.  Spread into a single layer and roast until vegetables are browned and fork tender, 15-20 minutes.  While the veggies roast, make the Mostarda.

Peel and halve the onion lengthwise and slice into thin strips.  Heat the butter in a medium-sized non-stick skillet over medium-high heat.  Once the butter has melted, add the onion strips and cook until they start to soften, 5-6 minutes.  Add the mustard, cranberries and brown sugar and stir until incorporated.  Season with salt and pepper if desired.  Remove to a bowl and set aside.  Wipe the pan clean and reserve.

Return the pan to medium heat with 2 teaspoons EVOO.  Season the pork chops with salt and pepper and place them in the heated skillet.  Cook until golden brown on both sides until a minimum internal temperature of 145^F is reached, 4-5 minutes per side.

Place a pile of the roasted veggies in the middle of 2 plates.  Lay a pork chop over the roasted vegetables and top with a serving of Mostarda.

Yummy, fast and easy!  From HomeChef.