Roasted Pork and Veggies


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On a nice rainy day this meal hits the spot. I love roasted vegatables and roasted pork goes so well with them. It will make you house smell so good. First I get the pork roast ready. I love my Pampered Chef Roaster for this, it makes the roast fall apart and melt in your mouth. So I put the roast in the roaster.

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Rub down the pork roast with olive oil.

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Next step create the salt and herb rub. I put in a 2 tablespoons of all season salt, 2 tablespoons of garlic salt, 1 tablespoon of onion powder, and garlic powder, sea salt and then I add chopped rosemary.

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Mix the rosemary in with the salt rub and coat the entire pork roast until covered completely.

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Now you are probably thinking “whoa that is too much salt.” but trust me it will make this roast taste so good.

Place the lid on the roaster and put in a preheated oven at 250 degrees.

Cook for about 2 to 3 hours maybe more if you have a big roast. This one took about 4 1/2 hours.

While the roast is cooking prep your veggies. On this batch of roasted veggies I used carrots, sweet potatoes, red onion and little red potatoes.

Cut them all about the same size and put on a baking sheet. Now the vegetables only take about an hour at 450 degrees so you should wait to do the next few steps until you are ready to put it in the oven. Just before you put them in the oven I coat them with olive oil. Not too much though or you will have soggy veggies. Then take some fresh rosemary and chop it up and add to the veggies along with a sprinkle of all season salt and garlic salt. DSC_0152 DSC_0150

Heat your oven to 450 degrees and cook for about an hour. Keep an eye on them it might not take so long. Remember the smaller you cut them the shorter it will take.

Here is the roast after it comes out of the oven. Let it sit for a minute before you remove it from the pan. It will be juicer.

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Oh the veggies look so good. YUM!

 

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Dinner is done.  Now I want to make this all over again. Please try this and don’t be afraid of the salt.

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My Version of Village Cheese Shanty’s The Bear Sandwich


Last year Jon and I were on a boat trip with some great friends in Leland Michigan. In the harbor at Leland is this fantastic sandwich shop called Village Cheese Shanty. Jon and I absolutely love their sandwich called the Bear. It has so many elements to this sandwich that I need to have more to figure it out completely. You have to try this sandwich. It is the perfect summer time lunch. Here is my version of the Bear.

I found pretzel rolls at our local Meijer but they did not have salt on top. This is a must for this sandwich trust me. So what I did was take the pretzels and brushed the tops with a egg white wash ( which is basically taking a egg white and beating it with a fork) then sprinkle course sea salt and put in oven at 350 degrees for about 5 minutes nothing more or you will dry the pretzel rolls out.

 

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While the pretzel rolls are in the oven mix up some herb mayonaise. It is easy trust me but if you are going to use dry herbs make it a day ahead of time. I am fortunate to have fresh herbs so I just whipped some up.  For the mayonaise I take about 4 tablespoons of mayo and then added my fresh herbs. I used sage, rosemary, basil, garlic chives and chives.

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Chop your herbs and stir so simple.

Slice some cucumbers.

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I used deli turkey and I bought a small package of soft Brie.

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Ok the pretzel rolls are out of the oven and are ready to assemble. This how I created it but you can assemble it however you want.

1. Spread the herb mayo on the bottom half of the roll.

2. Put a layer of Cucumber slices.

3. Add the turkey.

4. Add a layer of spinach leaves.

5. Then the cut the brie and add the slices on top.

There you have it. So simple but so delicious.

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Jon and I enjoyed them with a nice glass of Banrock Moscato on our back patio. I could not finish two but I so tried.

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I think Jon loved them.

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Cucumber Onion Pasta Salad


Today we had our family reunion and I had decided that with lack of time I had to make a quick and easy salad. This salad is so easy but so delicious. It is a great salad for summer occasions but could be made all year too.

Cucumber Onion Pasta Salad

2 Cucumbers

1 Onion ( I used a Vidalia)

1/2 box of Penne Pasta

Green olives

1 1/2 cups of Sugar

1 tablespoon of olive oil

1/2 cup of vinegar

1 teaspoon of salt

1/2 teaspoon of pepper

 

First I peel the cucumber and then I use a mandolin slicer to slice the onion and cucumber thin. But if you don’t have a mandolin just cut as thin as you can. Meanwhile I cook the pasta according the package. Place the cucumber and onion in a medium bowl. In another bowl whisk the sugar, olive oil, vinegar, salt and pepper. When the sugar is dissolved pour into the cucumbers and onion.  When the pasta is done I run cold water until cold and then add to the cucumber and onions. Chill for about 4 hours and then add the green olives. Seriously you are done. That is it. I use a slotted spoon to serve because there is alot of excess dressing but you could drain some too.

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Trust I know the picture looks more like onions than cucumbers but I just should of stirred it a little bit more. I really hope you try this. It is so cool and delicious.

 

My Sister


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I just wanted everyone to know why I haven’t posted in a few weeks. On July 19th my sister went to heaven. She fought for 14 years against Cancer and now is pain free and has a new body free of Cancer. Although I miss her so much I know that life goes on and she would want me to be happy. I am feeling much better now and I am ready to get back to cooking. I appreciated everyone who was there for me and my family. I promise there will be a food post this weekend. Thank you for understanding.