Goodbye Ordinary

I will recount the steadfast love of the LORD, the praises of the LORD, according to all that the LORD has granted us. Isaiah 63:7

Easy Dinner Recipes November 11, 2009

Filed under: Cooking,Life — Lori @ 11:22 pm

I have been buying and cooking the pork sirloin four-packs from Costco for awhile now.  I have come up with several ways to cook them that are tasty and make dinner preparation pretty easy.  One roast will feed the five of us with leftovers. 

I have several combinations I use for seasoning.  1) Cream of mushroom soup, 1/2 cup of white wine, 1/2 a cup chicken stock, and a package of french onion soup.  2) Can of diced tomatoes, sliced onions, 1/3 cup red wine, beef stock, package of french onion soup, sprinkle meat with cinnamon, and a few splashes of Worcestershire sauce.   3) Sprinkle some brown sugar, barbeque sauce – cover the whole roast well, and some apple juice.  For all of these recipes (except the barbeque one) I make mashed potatoes because the juice makes a nice gravy.

I don’t put very much liquid in (about 1 cup) because it is kind of like a crock pot in that it makes moisture inside the closed lid.  I apologize for the lack of definitive measurements.  I just kind of throw stuff in.  I am sure you can come up with different variations on your own.  If you do, please pass it on to me!

I put the roast in a Corning-Ware baking dish that has a lid.  If I had a dutch oven I would use that.  (Hint, hint, I would like a Dutch oven for Christmas!  They have a nice looking oval red one at Costco right now. :-))  Preheat your oven to 400 and place the covered dish in the oven.  When you shut the door, turn the oven down to 250 and don’t open the door until you are ready to eat it.  I usually put mine in at noon and we eat around 5:00.  If you want it in longer, turn down the temperature to 225.

My latest creation came from my trying to figure out how to make that great pulled pork that Baja Fresh serves in their pork tacos.  I used green chile salsa poured to cover the roast, about a teaspoon of cumin sprinkled over the roast and in the liquid on the sides, about a 1/2 tsp. of Chipotle chili powder, chicken broth, half a sliced onion, and three minced garlic cloves.  When it is done I pull it apart in the juice and serve it with heated corn tortillas and taco fixings. 

I also found a great recipe online for Spanish rice.  It can be found here.  It is the best recipe I have tried for Spanish rice and makes a great complement to the pork tacos.

This is my handy hint for the year! 🙂  Enjoy.

Lori

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