Pork Sirloin with Apple Mustard Glaze
Ingredients:
1 (3 lb.) boneless pork sirloin roast (on sale now!)
1/2 cup frozen apple juice concentrate, thawed
2 tbsp. cider vinegar
1 tbsp. honey
1 tbsp. Dijon style mustard
1 tsp. soy sauce
1/2 tsp. dried marjoram, crushed
1/4 tsp. paprika
1/4 tsp. ground black pepper
3 tart apples, cored and cut in wedges
1 tbsp. cornstarch
Directions:
Heat oven to 325° F. Place roast in shallow roasting pan.
Stir together apple juice concentrate, vinegar, honey, mustard, soy sauce and seasonings; brush over pork. Roast 45 minutes, basting occasionally with apple juice mixture.
Add apple wedges to pan; continue to roast another 30-45 minutes, until internal temperature of roast is 155-160° F. Remove from oven; strain juices into saucepan. Add water to make 1 cup. In small bowl stir together cornstarch and 1 tablespoon water; add to saucepan; cook and stir over high heat until thickened and bubbly.
Slice roast; serve with apples and sauce. Serves 8.
1 (3 lb.) boneless pork sirloin roast (on sale now!)
1/2 cup frozen apple juice concentrate, thawed
2 tbsp. cider vinegar
1 tbsp. honey
1 tbsp. Dijon style mustard
1 tsp. soy sauce
1/2 tsp. dried marjoram, crushed
1/4 tsp. paprika
1/4 tsp. ground black pepper
3 tart apples, cored and cut in wedges
1 tbsp. cornstarch
Directions:
Heat oven to 325° F. Place roast in shallow roasting pan.
Stir together apple juice concentrate, vinegar, honey, mustard, soy sauce and seasonings; brush over pork. Roast 45 minutes, basting occasionally with apple juice mixture.
Add apple wedges to pan; continue to roast another 30-45 minutes, until internal temperature of roast is 155-160° F. Remove from oven; strain juices into saucepan. Add water to make 1 cup. In small bowl stir together cornstarch and 1 tablespoon water; add to saucepan; cook and stir over high heat until thickened and bubbly.
Slice roast; serve with apples and sauce. Serves 8.
Dale's Wine and Cream Sauce Chicken
Ingredients:
8 chicken thighs, skinned, about 2-1/4 lbs.
2 tsp. dried oregano
2 tsp. dried basil
1-1/2 tsp. dried rosemary
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. paprika
4 tsp. olive oil, divided
Pan Spray
1/3 cup all-purpose flour
2-1/4 cups milk
1 cup dry white wine
1/4 cup tub-style cream cheese
Directions:
Combine first 7 ingredients (after chicken) and 2 tsp. oil in a bowl; rub over chicken. Heat remaining 2 tsp. oil in a large skillet coated with cooking spray over medium- high heat. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from pan; set aside.
Place flour in a bowl; gradually add milk and wine, stirring with a whisk until blended. Add to skillet, scraping pan to loosen browned bits; bring to a simmer. Return chicken to pan; cover, reduce heat, and simmer 30 minutes or until chicken is done. Remove chicken from pan; cover and set aside. Add cheese to skillet; cook 5 minutes or until cheese melts, stirring constantly with a whisk. Place 1/2 cup rice on each of 4 plates. Top each with 2 chicken thighs and 1 cup sauce. Garnish with oregano sprigs and cranberries, if desired.
Makes 4 servings. Serve with 2 cups hot cooked wild rice.
8 chicken thighs, skinned, about 2-1/4 lbs.
2 tsp. dried oregano
2 tsp. dried basil
1-1/2 tsp. dried rosemary
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. paprika
4 tsp. olive oil, divided
Pan Spray
1/3 cup all-purpose flour
2-1/4 cups milk
1 cup dry white wine
1/4 cup tub-style cream cheese
Directions:
Combine first 7 ingredients (after chicken) and 2 tsp. oil in a bowl; rub over chicken. Heat remaining 2 tsp. oil in a large skillet coated with cooking spray over medium- high heat. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from pan; set aside.
Place flour in a bowl; gradually add milk and wine, stirring with a whisk until blended. Add to skillet, scraping pan to loosen browned bits; bring to a simmer. Return chicken to pan; cover, reduce heat, and simmer 30 minutes or until chicken is done. Remove chicken from pan; cover and set aside. Add cheese to skillet; cook 5 minutes or until cheese melts, stirring constantly with a whisk. Place 1/2 cup rice on each of 4 plates. Top each with 2 chicken thighs and 1 cup sauce. Garnish with oregano sprigs and cranberries, if desired.
Makes 4 servings. Serve with 2 cups hot cooked wild rice.
Baby Back Ribs
Ingredients:
3-3/4 lb. pork baby back ribs
Marinade:
2/3 cup honey
1/2 cup fresh home-style orange juice
with pulp
6 tbsp. Worcestershire sauce
1/4 cup red onions, finely chopped
1/4 cup green pepper, pureed in blender
1 tsp. Texas Pete Hot Sauce
fresh cracked multicolored peppercorns
3 tbsp. orange zest, minced
3 tbsp. garlic, minced
2 tbsp. lite soy sauce
Directions:
Whisk marinade ingredients in medium bowl.
Place ribs, single layer, in 13x9x2-inch glass dish. Pour marinade over ribs, turning to coat both sides. Cover and refrigerate overnight.
Preheat oven to 350° F.
Pour marinade from ribs into small saucepan. Boil marinade until reduced to 1-1/4 cups (about 7 minutes).
Line large roasting pan with foil. Arrange ribs, rounded side up, single layer in prepared pan. Season ribs with salt and pepper. Bake 10 minutes. Brush both sides of ribs generously with marinade. Bake ribs until glazed and tender, basting top of ribs frequently, about 40 minutes. Cut ribs between bones into individual ribs.
Finish ribs over medium-high heat barbecue, or in oven, turning frequently until deep brown (about 10 minutes). Enjoy!
Marinade:
2/3 cup honey
1/2 cup fresh home-style orange juice
with pulp
6 tbsp. Worcestershire sauce
1/4 cup red onions, finely chopped
1/4 cup green pepper, pureed in blender
1 tsp. Texas Pete Hot Sauce
fresh cracked multicolored peppercorns
3 tbsp. orange zest, minced
3 tbsp. garlic, minced
2 tbsp. lite soy sauce
Directions:
Whisk marinade ingredients in medium bowl.
Place ribs, single layer, in 13x9x2-inch glass dish. Pour marinade over ribs, turning to coat both sides. Cover and refrigerate overnight.
Preheat oven to 350° F.
Pour marinade from ribs into small saucepan. Boil marinade until reduced to 1-1/4 cups (about 7 minutes).
Line large roasting pan with foil. Arrange ribs, rounded side up, single layer in prepared pan. Season ribs with salt and pepper. Bake 10 minutes. Brush both sides of ribs generously with marinade. Bake ribs until glazed and tender, basting top of ribs frequently, about 40 minutes. Cut ribs between bones into individual ribs.
Finish ribs over medium-high heat barbecue, or in oven, turning frequently until deep brown (about 10 minutes). Enjoy!
Marinated Shrimp
Ingredients:
Shrimp cooking stock
2 qts water
2 bay leaves
2 tbsp Old Bay Seasoning
Whole peppercorns
Salt
4 cloves garlic
One sliced lemon
2 lbs of shrimp with shell, deveined
Marinade:
1/ cup olive oil
1/4 cup dry white wine
1/4 cup lemon juice
1/4 cup Dijon mustard
1/4 cup chopped parsley
1/4 cup chopped shallots
Salt to taste
Red pepper flakes to taste
Directions:
2 qts water
2 bay leaves
2 tbsp Old Bay Seasoning
Whole peppercorns
Salt
4 cloves garlic
One sliced lemon
2 lbs of shrimp with shell, deveined
Marinade:
1/ cup olive oil
1/4 cup dry white wine
1/4 cup lemon juice
1/4 cup Dijon mustard
1/4 cup chopped parsley
1/4 cup chopped shallots
Salt to taste
Red pepper flakes to taste
Directions:
Combine all ingredients for stock and cook shrimp until light pink and tender. Discard stock and peel shrimp, leaving the tails intact. Shrimp can be boiled a day ahead and kept in refrigerator until ready to marinade.
Combine all ingredients for marinade in large bowl, or plastic bag. Add shrimp and keep in refrigerator for at least four and up to 24 hours.
Remove shrimp from marinade and serve with skewers, or on a platter.
Grill and enjoy with our LaBrea Breads and lovely Romaine salad.
Combine all ingredients for marinade in large bowl, or plastic bag. Add shrimp and keep in refrigerator for at least four and up to 24 hours.
Remove shrimp from marinade and serve with skewers, or on a platter.
Grill and enjoy with our LaBrea Breads and lovely Romaine salad.
Delicious Lemon Garlic Marinade
Ingredients:
Use over chicken breasts, or your favorite summer vegetables. Simply fantastic!
3 cloves garlic, minced
1/2 cup fresh lemon juice, from about 3 lemons
1 cups extra-virgin olive oil
1 tsp salt
1 tsp pepper
1/2 teaspoon red pepper flakes
1/2 cup chopped flat-leaf parsley
Directions:
3 cloves garlic, minced
1/2 cup fresh lemon juice, from about 3 lemons
1 cups extra-virgin olive oil
1 tsp salt
1 tsp pepper
1/2 teaspoon red pepper flakes
1/2 cup chopped flat-leaf parsley
Directions:
Combine all ingredients in a Tupperware container that you can shake. Shake thoroughly and pour over our skinless, boneless chicken breasts. The longer the chicken marinates, the better!
Meatloaf
Ingredients:
Meatloaf:
Meatloaf:
1 pkg Petosa's Famous Meatloaf Mix
1 med onion, finely chopped
2 rib celery, finely chopped
1/2 red bell pepper, finely chopped
2 teaspoons garlic finely chopped
2 teaspoon chopped thyme leaves
2 teaspoon chopped rosemary
1/2 cup chopped fresh Italian parsley
2 eggs
2 tablespoons Worcestershire sauce
1/4 cup milk
1/3 cup ketchup
2/3 cup Breadcrumbs
1/4 cup quick oats
1 tsp each of salt, garlic salt and pepper
Sweet Tomato Glaze Topping:
2 tblsp Dijon mustard
1/3 cup ketchup
1/3 cup brown sugar
Directions:
This recipe is to die for, and so easy to make. For the meatloaf, just mix all the ingredients together until well blended. Don't be afraid to use your hands! Spread into loaf pan and bake at 350° for about an hour. Once meatloaf is just about done, mix the topping ingredients together and spread over meatloaf. Put back into the oven and raise the temperature to 450. Cook for about another five or six minutes, until glaze is bubbly. Remove from oven and let sit for at least ten minutes before cutting and serving. Pick up the romaine, cukes and carrots on sale for a quick salad and you have a fantastic meal!
1 med onion, finely chopped
2 rib celery, finely chopped
1/2 red bell pepper, finely chopped
2 teaspoons garlic finely chopped
2 teaspoon chopped thyme leaves
2 teaspoon chopped rosemary
1/2 cup chopped fresh Italian parsley
2 eggs
2 tablespoons Worcestershire sauce
1/4 cup milk
1/3 cup ketchup
2/3 cup Breadcrumbs
1/4 cup quick oats
1 tsp each of salt, garlic salt and pepper
Sweet Tomato Glaze Topping:
2 tblsp Dijon mustard
1/3 cup ketchup
1/3 cup brown sugar
Directions:
This recipe is to die for, and so easy to make. For the meatloaf, just mix all the ingredients together until well blended. Don't be afraid to use your hands! Spread into loaf pan and bake at 350° for about an hour. Once meatloaf is just about done, mix the topping ingredients together and spread over meatloaf. Put back into the oven and raise the temperature to 450. Cook for about another five or six minutes, until glaze is bubbly. Remove from oven and let sit for at least ten minutes before cutting and serving. Pick up the romaine, cukes and carrots on sale for a quick salad and you have a fantastic meal!
Potato Casserole
2 cups mashed potatoes
1/2 cup sour cream
Salt, pepper and garlic powder to taste
1 small onion, sliced thin
1 small bell pepper, sliced thin
8 tablespoons (1 stick) butter
1 1/2 cups grated Cheddar
4 medium potatoes peeled and boiled
6 slices bacon, cooked crisp
Preheat oven to 350° F.
Spread mashed potatoes evenly on bottom of casserole dish. Layer sour cream evenly over top. Sprinkle salt, pepper and garlic powder, to taste. Saute onion and bell pepper in butter; evenly layer over top of sour cream. Slice potatoes and layer over onions and bell peppers. Add butter. Sprinkle again with salt, pepper and garlic powder to taste. Finally top with cheese. Bake for 25 to 30 minutes. Remove from oven and crumble bacon over top. Yummy!!
1/2 cup sour cream
Salt, pepper and garlic powder to taste
1 small onion, sliced thin
1 small bell pepper, sliced thin
8 tablespoons (1 stick) butter
1 1/2 cups grated Cheddar
4 medium potatoes peeled and boiled
6 slices bacon, cooked crisp
Preheat oven to 350° F.
Spread mashed potatoes evenly on bottom of casserole dish. Layer sour cream evenly over top. Sprinkle salt, pepper and garlic powder, to taste. Saute onion and bell pepper in butter; evenly layer over top of sour cream. Slice potatoes and layer over onions and bell peppers. Add butter. Sprinkle again with salt, pepper and garlic powder to taste. Finally top with cheese. Bake for 25 to 30 minutes. Remove from oven and crumble bacon over top. Yummy!!