A great weekend - Mother's Day - a great meal at Outback and some great gifts - how can a woman wish for more? I cooked dinner last night - grilled chicken, great tasting grilled fresh corn, fresh guacamole , etc, and tonight - great seasoned pork loin, roasted new potatoes, great seasoned greens, sauted mushrooms and jalapeno cornbread. What was best - tonight Travis realized no matter how tired he was - he got to the sink and he and Michelle helped clean up as I divided food - for Travis, Michelle and my Mom! That is a gift no one can understand unless they experience it! Wonderful!! Last night I also made a wonderfully easy Pineapple cake for Travis to take to a lunch meeting and got up at 4 a.m. to make a huge peach cobbler to also take. So I am wearing out!! Can't imagine why???
The pork loin I cooked tonight was so great. It was one I had bought at Sam's and frozen - I think it was some kind of barbeque seasoning on it. I added garlic, Worchester sauce, red pepper, black pepper, white wine, and orange olive oil. Let it sit in refrigerator from noom until about 6 p.m. and then used my new meat thermometer that I bought on Saturday at The Kitchen Drawer and cooked it to 160 degrees F and it was so great. I had some Pampered Chef Raspberry Habanaro Sauce that complimented the pork perfectly. I also put about a tablespoon of it in the mushrooms that were sauting! The potatoes were so easy and so good. I took about 6 large new potatoes, washed, quartered and boiled until fork tender. Then I drained, put in casserole dish, drizzled with olive oil, threw on a little minced garlic (Pensey's of course), salt, black pepper, Pensey's freeze dried jalapeno, Pensey's Red Black Pepper and roasted about 15 minutes. Sorry - I don't like to brag - but they were delicious - topped with a tad of light Sour Cream! pr
I promised the Sour Dough Bread recipe - but you will also need the starter recipe unless you contact me and I give you a starter so either check out the Junior League's "Cooking Through Rose Colored Glasses" for the starter recipe or I will post it for you! I made this bread on Saturday and it is so wonderful!! Sorry I am not bragging on myself -- just the bread's recipe! God Bless whoever shared it!! The only thing I regret about that book --- everyone is anonomous!
SOUR DOUGH BREAD
JC GILBREATH
FEED STARTER WITH:
¾ cup sugar
3 Tablespoons Instant Potato flakes
1 Cup Hot tap water
TO MAKE BREAD:
ORIGINAL Mix:
1/3 Cup sugar
½ cup corn oil (I use canola)
1 Tablespoon salt
1-1/2 cup warm water
1 Cup starter
6 cups of bread flour
MORNING: - Sour dough starter must be fed every three to five days as follows: Remove from the refrigerator and add the feeding ingredients. Mix well; cover with a wet paper towel and let set out for 8 to 10 hours after feeding. Remove 1 cup to use for making bread and return the rest to the refrigerator. Keep covered, but make sure there are some holes in lid. If you are not making bread after each feeding, either give one cup of starter away or throw it out. Repeat feeding in 3 to 5 days.
MIX: Mix the mix ingredients together adding the flour last and mix well. Put into large greased bowl (use paper towel to wipe oil all over the inside of the bowl. Cover with saran wrap. Let rise for 4 to 8 hours – not in warm place – bread needs to rise slowly. Kneed down and divide into 3 sections, put into oiled pans, turning to coat top, cover with saran wrap and let rise all day or night. (Sometimes it only takes 4 to 6 hours). It should rise above top of pan – but watch and not let go over sides and drop down!
Preheat oven to 375 F. Bake for 20 to 25minutes. Brush with butter when removed from oven, let cool about 15 minutes and remove from pan.
VARIATIONS: WHEAT AND NUT
Add 2 tablespoons honey and in place of all purpose flour use: 3 Cups whole grain wheat flour (I use Gold Medal), 2 cups either all purpose or bread flour; ½ cup oatmeal, and ½ cup finely chopped nuts. (I usually use walnuts, but also use a combination of walnuts, pecans and almonds.) From this – just follow same instructions. Sometimes I also sprinkle nuts and oats on top of each loaf before they rise.
HOT GARLIC/CHEESE BREAD
After dividing the bread for loaves, take the bread and gently press it out into a flattened oval. Sprinkle with minced or pressed garlic, cheddar or jack cheese. Then liberally sprinkle with black pepper and crushed red pepper. Then pull together and pinch top and ends to make loaf. Let rise and bake the same way as original.
Ok - I know that is pretty imposing - but so worth the effort. Here is one that is so easy but is no effort at all and everyone will rave!! Try it please!!!
GRAPE SALAD
1 - 8 OZ. Fat free cream cheese ( or light)
1 - 8 oz. Light Sour Cream
1/2 Cup Sugar
1 Tsp. Vanilla
2-3 lbs. Red Seedless grapes
1/2 Cup Brown Sugar
1/2 Cup Chopped toasted pecans
Mix the cream cheese, sour cream, white sugar, and vanilla. Beat well; add 2 to 3 lbs. Red Seedless grapes - tossing to mix. CHill 2 to 3 hours. Just before serving - mix brown sugar and toasted pecans. Sprinkle over top of salad!!!
This is so good -- Enjoy!! Your family will!!!
Well - I had something really neat to share but I can't seem to copy and paste it - so I will just say to you "Do what is right and God will take care of you!"" May God bless you and all of your efforts!!
This one is my favorite...
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