Spicy bacon-wrapped pork roast

This was really yummy! And came from my new cook book: The ultimate one-pan oven cookbook by Julia Konovalova

Spice rub
2 tsp garlic powder
3/4 tsp cayenne (I only used 1/2 tsp and it was plenty spicy)
1 tsp paprika
1/4 tsp salt
1/2 tsp pepper
1 tsp dried thyme

Pork Roast
1 1/2 lbs boneless pork rib roast (or buy a cheaper cut.  I did a boneless picnic roast.  I think a pork sirloin would work.  The book says a tenderloin also works)
1 tsp vegetable oil for the pan
4 slices of bacon (I used like 6 so they were really close together).

Preheat the oven to 375˚ F.  While the oven is preheating, make the spice rub.  Rub the spices all over the meat.

Brush the vegetable oil (put down aluminum foil and spray with pam).  Place the pork on the pan and wrap it with bacon.  Roast in the oven for about 1 hour or until internal temp reaches 145-150˚ F.  Cover with foil and rest for 10 minutes.

Creme Brulee French Toast

I have made this several times. Super easy. Super delicious. Super sugary.
I recommend serving it with something else so that you don't start your day with a sugar headache. However, it is always a hit when I make it and it is so wonderfully simple.

http://goodeatswithanneandstaci.blogspot.com/2009/06/creme-brulee-french-toast.html

1/2 cup unsalted butter1 c brown sugar, packed2 Tbsp light corn syrupBread, sliced, to cover butter mixture5 large eggs1 1/2 c half and half1 tsp vanilla1/4 tsp salt

In a saucepan, melt butter, brown sugar, and corn syrup.Pour into a 9x13 inch glass baking dish. Arrange bread pieces on top. Beat eggs together, half and half, vanilla and salt. Pour egg mixture over the top of the bread.Cover and chill overnight in the refrigerator.The next morning, bake uncovered at 350 degrees for 35-40 minutes.

Breaded Garlic Chicken in Lemon Butter Sauce

I found this recipe a while ago and it was awesome. Super fast, super easy, the only weird ingredient is fresh lemon. And if you used lemon juice in your fridge than I submit that there are no weird ingredients. Which I am always scared to pass judgement on what weird ingredients are seeing that I always seem to have things like fish sauce or green curry on hand but not tomato sauce or cans of beans. Moral of the story: my normal ingredients may not be your normal ingredients, so I get nervous to proclaim things as normal ingredients.

Anyway, fast, easy, and delicious!

http://www.melskitchencafe.com/2010/09/breaded-garlic-chicken-in-lemon-butter-sauce.html

INGREDIENTS

• 4 boneless, skinless chicken breasts
• 1 cup seasoned flour (1 cup flour, 1 teaspoon salt, ½ teaspoon pepper)
• 5 cloves of garlic, finely minced (see garlic tutorial here)
• 1 tablespoon parsley flakes or 1/4 cup chopped fresh parsley
• 2 tablespoons freshly squeezed lemon juice, from about 1 lemon
• 3 eggs
• 1/3 cup finely grated Parmesan cheese
• 1 tablespoon olive oil
• 5 tablespoons butter

DIRECTIONS

1. Place the seasoned flour in a large gallon-size ziploc bag. Set aside. In a shallow pie plate, beat the eggs until mixed and add the Parmesan cheese. Whisk to combine. Set aside.
2. In a large skillet, melt one tablespoon butter and one tablespoon olive oil over medium heat. Let it begin to heat and sizzle while you prepare the chicken but be careful not to let the butter burn and turn brown.
3. Put the four chicken breasts in the bag with the seasoned flour, close the bag, and shake to coat the chicken in the flour. One by one, take the chicken out of the bag and dip into the egg/Parmesan mixture. Place the chicken carefully in the skillet with the hot oil/butter. Repeat with the other chicken breasts. Let the chicken cook on the first side, without moving or flipping the chicken, for 1-2 minutes until a nice, golden crust has formed. Carefully, using a wide spatula, flip the chicken and let it continue to cook for 1-2 minutes on the other side until it is golden brown. The chicken will flip easiest if it has had time to sizzle and cook to form a nice crust.
4. Remove the chicken to a 9X13-inch pan. Set aside while you make the sauce.
5. In the same skillet that you browned the chicken, melt the remaining four tablespoons butter. Add the minced garlic, lemon juice, and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.
6. Pour the sauce evenly over the chicken breasts and bake at 350 degrees for 35 minutes, until the chicken is cooked through. Serve over noodles, rice or potatoes.

Restaurant Style Smashed Potatoes

These were great. I think I put in a little too much sour cream though. And instead of the weird onion straw things, I added cheese. Yes I did serve these with that ranch chicken, it was a bacon heavy meal. Also make sure you cook the red potatoes all the way, I think mine were still a little undercooked so it made not quite as good as it could have been.

Super fast to make though. Once the potatoes are cooked it's a matter of smashing (not mashing) the potatoes and adding all the ingredients. And it's ready! So time it so that they are still nice and warm

http://thepioneerwoman.com/cooking/2010/05/restaurant-style-smashed-potatoes/

Ingredients

• 5 whole Large Red Potatoes
• 1 stick Butter, Softened And Cut Into Pieces
• 5 slices Bacon, Cooked And Crumbled
• 2 whole Green Onions, Sliced
• 3/4 cups Sour Cream
•  Salt To Taste (add Plenty!)
•  Freshly Ground Black Pepper To Taste (ditto!)
• 3/4 cups French Fried Onions, More For Topping- I didn't use these
• I did add cheddar cheese

Preparation Instructions

Nuke potatoes or bake in the oven until fork-tender. Add to a large bowl and smash with a potato masher. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add french fried onions and fold in.

Serve hot, sprinkling on extra french fried onions and green onions. Yummy with grilled steak or chicken!

Ranch Style Chicken

This was a manly meal. Chicken+bacon+cheese. It was good though. Especially if you buy a thicker cut of bacon. My house smelled of bacon for like 20 hours after which was bad since the next day was fast Sunday :)

http://thepioneerwoman.com/cooking/2009/01/ranch-style-chicken/

Ingredients

• 1/2 cup Dijon Mustard
• 1/2 cup Honey
• 1/2 whole (juice Of) Lemon
• 1/2 teaspoon Paprika
• 1/2 teaspoon Salt
•  Crushed Red Pepper (optional To Taste)
• 6 whole Boneless, Skinless Chicken Breasts
• 1 pound Thick Cut Bacon
•  Bacon Grease
•  Sharp Cheddar Cheese, to taste
•  Canola Oil

Preparation Instructions

To begin, make the marinade. In a large bowl mix together ½ cup Dijon or country/grainy mustard with ½ cup honey, juice of ½ lemon, ½ teaspoon paprika, and ½ teaspoon salt and whisk until smooth. Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy. Set aside.

Next, rinse the chicken breasts, place between two sheets of waxed paper and pound to around ½ to ¾ inch thick with a mallet. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours.

While the chicken marinates, fry up some bacon. When finished cooking, reserve ¼ cup of the bacon grease and clean out the skillet.

When the chicken is done marinating, preheat the oven to 400 degrees. Remove the chicken from the fridge and pour off excess marinade. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high heat. When the grease is nice and hot add two or three pieces of chicken to it. Cook until brownish/blackish, about 1 to 1 ½ minutes per side. Remove chicken to a large baking sheet. If cooking many pieces of chicken, repeat skillet process and remove finished chicken to baking sheet. Place chicken in preheated oven and cook for about 10 minutes. Remove from over.

Lay a few pieces of bacon over each chicken breast. Sprinkle shredded sharp cheddar cheese over the top of the chicken as generously as you like. Return pan to oven for an additional five minutes until cheese is melted and bacon is sizzling. Serve immediately.

Easy Chicken Cordon Bleu

This recipe rocked. So good. So easy. So fast.

Sam liked it because it didn't dry out like traditional cordon bleu is wont to.

I used homemade breadcrumbs. Just threw a few pieces of bread in my blender and then put them in the oven for 5 minutes. They were awesome. I highly recommend this.

Honey ham was on sale so we used that but I definitely think black forest would be better.

For the sauce I would cut back on the dijon mustard. It added a great flavor but was a little overpowering. I also might add lemon juice next time.

Really everyone should try this.

I also halved this one so just used 2 chicken breasts and cut them into thinner pieces. So I think I used like an 8x11 pan instead and still didn't fill it all the way. If you had a square pan it would be perfect for the two chicken breasts.

Mmmm

http://www.melskitchencafe.com/2011/06/chicken-cordon-bleu-the-easy-way.html

INGREDIENTS

For the Cordon Bleu:
• 3 large chicken boneless, skinless chicken breasts, cut in half length-wise (to form two thinner chicken breast cutlets)
• 12 slices deli ham
• 1 cup bread crumbs
• 2 tablespoons butter, melted
• 1/3 to 1/2 pound thinly sliced swiss cheese
For the Parmesan-Dijon Cream Sauce:
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
• 1/2 teaspoon salt
• 1 tablespoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup finely grated Parmesan cheese

DIRECTIONS

1. Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside.
2. Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese, shingling across the chicken breast to make sure the entire chicken breast is covered with ham and cheese. Sprinkle the bread crumbs over the top of the chicken.
3. Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
4. While the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly, while cooking the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking.
5. Serve each chicken cordon bleu portion with warm sauce.

NOTES

Make Ahead Instructions: Assemble the chicken, ham and cheese according to the recipe. Store the prepared bread crumb/butter mixture in a resealable plastic bag or other container. Cover the casserole with plastic wrap and store it and the bread crumb mixture in the refrigerator for 8-12 hours. When ready to bake, sprinkle the bread crumbs over the top and bake according to the recipe, adding anywhere from 5-15 extra minutes since it was refrigerated prior to baking. Make the sauce while the casserole bakes or make it ahead of time, let it cool, and store it covered in the refrigerator for 1-2 days, reheating over low heat and whisking to recombine before serving.

Super Fast Roasted Red Pepper Pasta

So I've decided it's possible I've tried everything on Mel's site. Ok not entirely true but it's feeling like it.  And nothing sounded good on Friday. So I branched out and started looking at Pioneer Woman stuff. This looked different, and super fast. Which I'm all about.

I thought it was good, but could have used a little more depth. I think I would add roasted red pepper flakes next time. Oh and I threw in some pepperoni so it had meat because I felt bad for feeding Sam another meatless dish. I didn't have basil so I didn't use it, if I had I bet it would have been awesome.

http://thepioneerwoman.com/cooking/2013/05/quick-and-easy-roasted-red-pepper-pasta/

Ingredients

• 12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.)
• 4 Tablespoons Butter
• 1/2 whole Large Onion, Finely Diced
• 3 cloves Garlic, Minced
• 1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
• 1 cup Vegetable Or Chicken Broth
• 1/2 teaspoon Salt, More To Taste
•  Freshly Ground Black Pepper
• 1/2 cup Heavy Cream (more To Taste)
• 1/2 cup Parmesan Shavings (more For Serving) I used grated
•  Finely Minced Parsley
•  Chopped Fresh Basil (if You Have It!)

Preparation Instructions

Cook pasta in salted water according to package directions.

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.

Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)

Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.

Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.

Serve in bowls with extra Parmesan and a sprinkling of parsley on top.

Broccoli Beef

On Mel's site, she touts this as THE BEST broccoli beef. And she's probably right. It was soooo good. Tender beef, delicious sauce, new chopsticks. So good.

Yes we ate alot of stir fry-esque things this weekend. Good thing Sam likes Asian things.

Instead of flank steak, we used sirloin that Sam's parents gave him for his birthday.

http://www.melskitchencafe.com/2012/02/the-best-broccoli-beef.html

• Sauce
• 1 tablespoon rice wine vinegar
• 2 tablespoons low-sodium chicken broth
• 5 tablespoons oyster sauce
• 2 tablespoons light brown sugar
• 1 teaspoon toasted sesame oil
• 2 teaspoons cornstarch
Beef and Broccoli:
• 3 tablespoons soy sauce
• 1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
• 6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
• 1-inch piece fresh ginger, minced (about 1 tablespoon)
• 1 teaspoon peanut oil or vegetable oil, plus extra for cooking
• 1 1/4 pounds broccoli, cut into bite-sized pieces
• 1/3 cup water
• 3 medium scallions, sliced 1/2-inch thick on diagonal, optional

DIRECTIONS

1. In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.
2. Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don't overcook the meat - cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.
3. Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve - or be like me and serve it straight out of the skillet!

Skillet Summer Vegetable Lasagna

This looked interesting and fresh so I tried it. It was great! Next time I think I would add green peppers and I'm also considering cut up pepperoni. But it was good. Sam really liked the sauce... which is diced tomatoes and water with ricotta cheese. Anyway very cheap because there's no meat and super fast. Woo!

http://www.melskitchencafe.com/2011/07/skillet-summer-vegetable-lasagna.html

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, chopped fine
• 4 garlic cloves, minced
• 1 (28-oz.) can diced tomatoes- I used Italian Seasoned ones
• Salt and pepper
• 10 curly-edged lasagna noodles, broken into 2-inch lengths
• 1 small zucchini, cut into 1/2 inch chunks
• 1 small yellow squash, cut into 1/2 inch chunks
• 1/4 cup shredded fresh basil
• 1 cup part skim ricotta cheese
• 1 cup freshly grated Parmesan cheese

DIRECTIONS

1. Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.
2. Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
3. Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add basil and half of the rictotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.

Kicked Up Ramen Noodles- Kung Pao Style

I made this a long time ago. Cheap and fast.

http://www.melskitchencafe.com/2011/04/kicked-up-ramen-noodles-kung-pao-style.html

INGREDIENTS

• 3 tablespoons canola oil
• 1 pound boneless, skinless chicken breasts (about 2-3), cubed
• 1 red bell pepper, cored and sliced thin
• 1/2 cup roasted unsalted peanuts
• 3 garlic cloves, finely minced
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon red pepper flakes (add more if you want more heat)
• 3 1/2 cups low-sodium chicken broth
• 4 (3-ounce) package ramen noodles, discard seasoning packets
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil
• 4 scallions (green onions), sliced thin

DIRECTIONS

1. In a 12-inch nonstick skillet, heat 2 tablespoons of the canola oil over medium to medium-high heat until it is hot and rippling. Season the chicken lightly with salt and pepper. Add the cubed chicken to the pan in a single layer and cook, stirring occasionally, until the chicken is browned and cooked through, 5-7 minutes. Remove the chicken to a medium bowl.
2. Add the last tablespoon of oil to the skillet and heat until hot and rippling. Add the red bell pepper and the peanuts and cook until the pepper is softened, 2 to 3 minutes. Remove the mixture into the bowl with the chicken, trying to leave as much oil as possible behind in the skillet.
3. Add the garlic, ginger and red pepper flakes to the remaining oil in the skillet and cook over medium heat, stirring constantly, for about 30 seconds to 1 minutes. Stir in the chicken broth. Break the bricks of ramen into small chunks and add them to the skillet. Bring the mixture to a simmer and cook, tossing the ramen constantly with tongs to separate, until ramen is just tender but there is still a bit of liquid in the pan, about 2-4 minutes.
4. Stir in the hoisin sauce, vinegar, and sesame oil and continue to simmer until the sauce is slightly thickened, about 1 minute. Stir in the chicken, peppers and peanuts. Sprinkle with green onions before serving.

Red Coconut Curry Noodles

I found out that Winona checks this rather regularly, so I don't feel as bad posting something else with coconut milk even thought Danielle doesn't like such things. It's so sad.

These were fun, fast, and good. Nothing out of this world but we liked it. I think the longest part was cutting up vegetables.

http://www.melskitchencafe.com/2010/08/red-coconut-curry-noodles.html

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 1 tablespoon oil
• 2 cans light or regular coconut milk
• 1 tablespoon red curry paste
• 1 tablespoon freshly grated ginger
• 1 tablespoons chopped fresh cilantro
• ¼ cups sweet Thai chili sauce
• 2 ¼ cups chicken broth
• 1 (13.5 ounce) package rice noodles (about ¼-inch wide)
• 1 yellow onion, sliced into thin half moons
• 2 red peppers, cored and sliced thinly
• 1 cup broccoli slaw or thinly sliced matchstick carrots- I had no idea what broccoli slaw was so I just did sliced up carrots
• 1 teaspoon salt to taste

DIRECTIONS

1. In a large pot over medium heat, scoop the cream off the top of each can of coconut and put it in the pot. (If using light coconut milk, there won’t be cream to use, so use the 1 tablespoon oil called for in the recipe). The cream will be used as the “fat” instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer, stirring constantly, for about one minute.
2. Add the chicken and onions. Cook, stirring occasionally, until the chicken is no longer pink, about 5-6 minutes. Add the coconut milk, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.
3. Add the red pepper, broccoli slaw (or carrots) and rice noodles and salt. Simmer, stirring occasionally to prevent the noodles from sticking to the bottom, for about 5-8 minutes. The noodles will thicken and plump up as they absorb the liquid. The mixture will be slightly soupy when the noodles are finished cooking.
4. Take the pot off the heat and let the noodles sit for about 5 minutes. The mixture will continue to thicken. Garnish with more cilantro, if desired.

Beach Street Lemon Chicken Linguine

I have no idea why this is "beach street." But it was fast and fresh and different. I liked the lemony-ness especially since it's summer. I didn't use linguine noodles because I didn't have them, so we just used spaghetti. It made alot, which is great because we'll have leftovers!

Overall, not the best thing I've ever had- like I'm not going to be making this regularly. But I will remember it because it was fast and different.

http://www.melskitchencafe.com/2009/07/beach-street-lemon-chicken-linguine.html

• 1 lb. linguine
• 2 tablespoons olive oil
• Zest from one lemon
• Juice from one lemon
• 3 green onions, chopped (white and green parts)
• ¼ cup chopped fresh parsley
• Salt and freshly ground pepper
• 1/2 cup grated Parmesan cheese
Marinade:
• ½ cup olive oil
• 2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)
• 1 tablespoon Cajun seasoning (cut this down to 1 1/2 teaspoons if you want less heat but don’t omit entirely or you will lose great flavor)
• Juice of one lemon
• 2 tablespoons minced fresh parsley
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 2 chicken breasts, sliced

DIRECTIONS

1. Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.
2. When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.
3. Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.
4. While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm.