Stromboli Alfredo

Ingredients:
3 chicken breasts, cooked and diced
1 bunch of broccoli, chopped into florets
8 oz. baby Portabello mushrooms
1 jar alfredo sauce (roasted garlic-parmesan flavor is yummy)
1 refrigerated (like Pillsbury) pizza crust
3 tablespoons butter, melted and combined with Italian seasoning
Instructions:
Saute the broccoli and mushrooms in olive oil, then steam with lemon juice. Add sauce and cooked chicken, stir well.
Place mixture on rolled out pizza crust; wrap the crust around the filling.
Brush the top with melted butter/seasoning
Sprinkle with grated parmesan cheese, if desired.
Bake according to pizza crust directions.

Brunch!

A yummy combination of french toast, bacon, and cheesy scrambled eggs


Ingredients:
6 plain english muffins
1/2 package of bacon, each slice cut into fourths and cooked
1 cup cheddar cheese
10 eggs, beaten
1 tsp. vanilla
pinch of nutmeg
pinch of cinnamon

Assembly:
Tear muffins into bit-size pieces, combine with bacon and cheese in a buttered casserole dish.
Combine eggs with vanilla, nutmeg, and cinnamon; pour over english muffin mixture.
Bake at 375 degrees for 30 minutes.

Pork Loin Roast Stuffed with Peaches and Rosemary

Today I bring you a sensuous blend of flavors. The end result is fork tender, sweet and aromatic. I originally baked this for Christmas dinner in 2004, however this latest rendition was the best yet. Suggested sides for this dish include butter-milk mashed potatoes, a romaine salad with a light vinaigrette and steamed asparagus and perhaps a dark loaf bread.

Ingredients:

1 - Pork loin roast
1 - Stick Butter (not margarine)
1 - Stick fresh rosemary
1 - Small can of Peaches
1 - Package of Bacon (I prefer the wide-cut farmer style)
Butcher String

Steps:

1. Allow stick of butter to soften in a bowl.
2. Pre-heat Oven to 375 degrees.
   
3. Take a knife and cut a downward slanting pocket into the side of your pork loin, leaving the ends of the pork loin in tact.
4. Lay the pork loin on 5 to 8 butcher strings cut long enough that they can easily be pulled around the roast and tied.
   
5. Once the butter has softened drain the juice from the peaches and add half of the can to the bowl with the butter.
6. Remove the rosemary leaves from their stem and add to the butter and peaches.
7. Squish the butter/peach/rosemary mixture with your hands until it blends roughly.
8. Take the butter/peach/rosemary blend and stuff it into the pocket of your pork roast.
9. Take the bacon strips and wrap your pork loin with the bacon strips; both around and across the top lengthwise.
10. Tie the butcher strings from step 3 around the bacon covered roast so that the bacon is secured to the side.
11. Place the roast into a roasting pan and cover. Cook for an hour and a half.
12. After an hour and a half remove the cover of the roast and let cook an addition 20 to 30 minutes to brown the top.
13. After removing the roast from the oven drain off the excess butter and juice as desired and let the roast rest for 10 to 15 minutes.
14. Cut across and serve.
    

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"Conflagration" Hot Sauce/Salsa

This salsa, which I'm calling "Conflagration," makes a good dipping salsa if you can handle the heat.  It also works very well as a hot sauce especially for tacos.  The base ingredient is reconstituted dried peppers, rather than a tomato base like other salsas.  The lime and tomatillos come in to brighten the flavor and bring balance to this earthy orange-flame colored salsa.

1 cup of dried red peppers, stemmed

1 cup of chopped green onion

5 cloves minced garlic

3 tomatillos, husked, core removed, chopped

2 jalapenos, seeded, stemmed 

1/4 cup minced cilantro

3 or 4 drops liquid smoke (it's real easy to over do it)

Juice of 1/2 a lime

Olive oil

Kosher salt to taste (regular old table salt can actually lose its saltiness in salsa)

Sauté (uncovered, in medium pan for which you have a lid) green onion, garlic, tomatillos, jalapenos in 1 teaspoon olive oil.  Allow for some blackening by stirring infrequently.

Add to pan dried red peppers.  Pour in water enough to cover ingredients.  Turn heat down.  Simmer with lid on for ten minutes.

Pour into blender along with remaining ingredients (cilantro, liquid smoke, lime juice,).  Puree.

Pour into a bowl.  Chill out in fridge for 6 hours (the sauce, not you).  Salt to taste.

Lemony Chicken Drumsticks

you will need:
family pack of drumsticks
raspberry blush white balsamic vinegar
soy sauce
honey
2 lemons, thinly sliced
flour (seasoned with salt and pepper)
what to do:
dredge the drumsticks in flour
place in frying pan and brown on all sides
add a splash (maybe 1/4 cup) vinegar, reduce by about half
add two good squeezes of honey
drizzle chicken with soy sauce
(use tongs to blend everything)
cook until the sauce is thick
add some water and the lemon slices, cook until sauce is syrupy (maybe 10 minutes)
top with toasted sesame seeds and serve with rice

Puerco Pibil

(roasted pork in an achiote-type sauce)

for the sauce:
5 tablespoons anatto seeds
2 teaspoons cumin seeds
8 all spice balls
1/2 teaspoon cloves
1 tablespoon salt
1 tablespoon pepper
combine all of these and grind in a spice grinder to a fine powder
juice of 4 lemons
1/2 cup orange juice
1/2 cup white vinegar
1/2 cup chicken broth
8 cloves garlic
1 habanero, without seeds or membrane (keep for more heat)
splash of tequila
add powder to above ingredients and blend until smooth

5 pounds pork butt (same cut as the shoulder)

line a casserole dish with banana leaves; cut pork into bite-sized chunks; add pork and sauce to casserole; cover with additional banana leaves; seal with a lid or tin foil; bake at 325 for 4 hours