Plated-Pork-

Rolled Stuffed Pork Loin

Rolled Stuffed Pork Loin

We slice open this roast and fill it with proscuitto ham, spinach, apples, and onion and a tiny bit of cheese. We top the roast with fresh sage and ground sage for fall flavor and a nice brown coloring.
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Course Dinner
Cuisine American
Servings 8
Calories 319 kcal

Equipment

  • Baking Pan or Cassoulete

Ingredients
  

  • 3.5 Lb Pork Roast
  • 1 Apple Peeled, Cored, Sliced Thin
  • 3 Oz Ham We use Prosciutto sliced paper thin
  • 1 Onion Rough cut
  • 1 Tbsp Garlic Minced
  • 2 Cups Spinach Leaves
  • 2 Tsp Grated Cheese
  • 1/4 Cup Fresh Sage Leaves Chopped
  • 1 Tsp Ground Sage
  • 1 Tsp Olive Oil

Instructions
 

  • Starting with a whole roast
  • Holding your hand very flat slice the roast to half its thickness without cutting all the way through. Slice it like you are making a book.
  • Then slice it again on both sides to open it up further (this is a little tricky because you do not want to cut open the seam of your book)
  • Wash your hands well
  • Pre heat the oven to 425 degrees F
  • Wash and Peel and core the apple
  • Using a separate clean cutting board and knife cut the apple into small slices
  • Rough cut the onion
  • Mince the garlic
  • Set the apple onion and garlic aside
  • Layer the Prosciutto on the pork
  • Add the apple mixture ton top of the prosciutto to the middle 3rd way in of the pork so you will be able to roll it. Stay away from the ends as much as possible.
  • Cut 3 to 4 pieces of butcher twine and have them ready to tie the roast as you roll it
  • Place your rolled roast in a braising dish or baking pan
  • Place in the middle rack of the oven and cook for 25 minutes, take the temperature of the meat it must be cooked to at least 145 before removing it to rest. I like to temp the interior of the roast as well to make sure they are also at temp.
  • Rest the stuffed roast 10 minutes before slicing into it to maintain the juices
  • Serve with wild rice and carrots or a spinach stuffed tomato

Video

Nutrition

Calories: 319kcalCarbohydrates: 5gProtein: 48gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 133mgSodium: 249mgPotassium: 866mgFiber: 1gSugar: 3gVitamin A: 727IUVitamin C: 4mgCalcium: 41mgIron: 2mg
Keyword Dinner, Dinner Party, Entertaining, Fall Meal, Meal Prep Party Item, Pork
Tried this recipe?Let us know how it was!
Roasted Eggplant Caprese

Roasted Eggplant Caprese

Roasted Eggplant Caprese

This highly flavorful Italian vegetarian dish can be served as the main meal as a side or seated onto of your favorite pasta. You can eat this warm or cold as a salad. We roasted this one but it can be made on the grill as well. It is so versatile and forgiving you will want to place this one your dinner table often.
Prep Time 10 minutes
Cook Time 25 minutes
Assemble Time 5 minutes
Total Time 40 minutes
Course Dinner
Cuisine Italian
Servings 4
Calories 335 kcal

Equipment

  • 2 Sheet Pans
  • Silicone Liners

Ingredients
  

  • 1 Eggplant
  • 5 Plum Tomatoes
  • 2 Clove Garlic
  • 1/4 Cup Olive Oil
  • 1 Tbsp Salt
  • 1 Tbsp Basil
  • 1 Tsp Balsamic Vinegar
  • 1/2 lb Mozzarella fresh

Instructions
 

  • Preheat the oven to 425 F
  • Line the baking sheets with the silicone baking sheets
  • Wash and dry the eggplant and tomatoes
  • Remove the ends with the stem and belly button
  • Place a sheet of pepper towels in a baking tray over the silicone sheet
  • Add 1/3 of the salt to the towels
  • Slice the eggplant into 1/2 inch to 3/4 Inch slices
  • Place the eggplant on the paper towels
  • Sprinkle with 1/3 of the salt
  • Lay paper towel over the top of the salted eggplant
  • Slice tomatoes in half the long way
  • Make a v cuts into the ends with the stem
  • Make a small slice on the the other end so innards can be easily stopped out
  • Scoop innards out with the spoon and discard into a bowl
  • Add the last third of the salt to the tomato halves that you will be roasting
  • Place the tomatoes halves onto a baking sheet
  • Without peeling cut the very top off the garlic cloves
  • Place them in a little aluminum foil with a few drops of olive oil
  • Add the foil packet to the tomato pan
  • Remove all the paper towels from the eggplant
  • Add one half of your olive oil to the tops of the eggplant
  • Place the eggplant in the oven
  • Add the tomatoes and garlic to the oven
  • Slice the fresh mozzarella and set aside
  • The tomatoes should only take about 10 minutes you want them to be par cooked not mushy
  • Check the garlic if it is soft remove it if not leave it in until the eggplant is done. You can move it to the same baking sheet
  • Check the bottom of eggplant slices when you remove the tomatoes, they should be a light golden. If so, flip them over and add some more olive oil to each.
  • Squeeze the un opened tip of the roasted garlic into the tomato mixture
  • Using a fork and knife rough chop your tomatoes in the bowl with the roasted garlic
  • Add some of the basil into the tomato
  • Add the rest of your olive oil to the tomato mixture
  • You can add additional garlic salt or other spices if you prefer it spicy
  • Remove the eggplant from the oven do not let it get too dark
  • You will know the eggplant is fully cooked when you squeeze the sides and it has give to it. Undercooked eggplant is firm and overcooked is mushy, you want this to feel medium.
  • Top the slices with equal amounts of the tomato mixture
  • Add a slice of mozzarella cheese
  • Garnish with a tiny pinch of basil and a slight drizzle of balsamic
  • Can be eaten right away or saved in the refrigerator for a family meal prep meal for up to 3 days

Video

Notes

We factored the nutritional information and portions as two eggplant slices with toppings as a single serving as if you are eating this dish as your meal. If you are using this as a side dish or adding to pasta we suggest a single slice per serving. 

Nutrition

Calories: 335kcalCarbohydrates: 12gProtein: 14gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 45mgSodium: 2107mgPotassium: 498mgFiber: 4gSugar: 7gVitamin A: 1082IUVitamin C: 14mgCalcium: 310mgIron: 1mg
Tried this recipe?Let us know how it was!
Roasted Cubed Sweet Potatoes

Roasted Cubed Sweet Potatoes

Roasted Cubed Sweet Potatoes

These roasted bites of yum should be included in your meal prep every week. They are loaded with vitamin B6 and other nutrients. Great on salads or as a side!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 177 kcal

Equipment

  • 1 Sheet Pan
  • 1 Silicone Pad

Ingredients
  

  • 3 Sweet Potatoes
  • 1 Tbsp Olive Oil
  • 1 Tsp Salt
  • 1/2 Tsp Pepper

Instructions
 

  • Preheat the oven to 350 degrees F
  • Place the silicon mat onto your baking sheet
  • Wash the sweet potatoes
  • Peel the sweet potatoes
  • Slice the sweet potatoes
  • Cut into bite sized cubes, try to be as even as possible
  • Place onto the baking rack and add olive oil
  • Add salt, and pepper
  • Mix together with your hands or use a spatula
  • After 15 minutes turn the sweet potatoes to ensure they are all coated with the olive oil and not browning too much on one side
  • Bake for an additional 25 minutes
  • Test with a fork for softness, your fork should push all the way through without any resistance

Video

Notes

We love these in salads or just as a snack. Of course they make an easy side dish and can be reheated. Always make sure when reheating any foods that you check the temperature using a thermometer to make sure you are at at least 165 degrees F.

Nutrition

Calories: 177kcalCarbohydrates: 34gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 675mgPotassium: 575mgFiber: 5gSugar: 7gVitamin A: 24048IUVitamin C: 4mgCalcium: 52mgIron: 1mg
Keyword budget, easy, Meal Prep, side, vegetable
Tried this recipe?Let us know how it was!
Roasted Cherry Tomato Caprese opt

Roasted Cherry Tomato Caprese Salad

Roasted Cherry Tomato Caprese Salad

This colorful dish will be a crowd-pleaser at your next summer outing. This recipe is versatile since it can be served warm or cold. What a great way to put a new spin on an old favorite. What attracted me to this salad is that it looks more rustic than a traditional Caprese salad. The tomatoes show off their own style with some darker and lighter some bursting and some just slightly wrinkled. Its jagged mozzarella cheese chunks just sit in and among the little red cherry tomatoes.
I like it because it is simple with very few ingredients, just what summer calls for! There is an abundance of fresh, garden cherry tomatoes this time of year. Even if you do not grow them yourself, the local farmer's markets are flush with them. The fresh basil is also easily acquired from either your own herb garden or the farmer's market.

Ingredients
  

  • 1 Pint oCherry Tomatoes
  • 1 Ball of Mozzarella Cheese
  • 1 Handful of Basil
  • 1/2 Cup Olive Oil
  • 1/4 Tablespoon Dry Thyme
  • Salt to Taste
  • 1/8 Cup Balsamic Vinegar Optional

Instructions
 

  • Wash and dry the tomatoes
  • Add in a bowl or plastic bag the tomatoes, a pinch or two of salt, the thyme, and the olive oil
  • Let them sit in the fridge 30 minutes to an hour moving them around occasionally to coat
  • Preheat the oven to 400 F
  • Pour onto a baking sheet lined with a Silpat mat
  • Rip or jaggedly cut the Mozzarella cheese and place it in the serving dish
  • Roast for 15- 20 minutes until tomatoes start to wrinkle
  • Pour the entire contents of the baking sheet oil and all over the Mozzarella
  • Garnish with the fresh basil
  • Add the balsamic vinegar if desired
  • Salt to taste

Notes

I love tomatoes and this time of the year I find myself eating them often, however when I eat too many of them raw my tummy rebels. Tomatoes can be acid especially the red ones, so by cooking them you actually help cut down on the acidity. One more reason to love this recipe.
I am excited for my yellow cherry tomato plants to start producing so that I can incorporate them into this recipe, however, these red beauties worked out just fine. I served this dish with some fun cheesy bread however you can also try it with some dark pumpernickel or crusty Italian bread.
Enjoy!
 
Tried this recipe?Let us know how it was!

This colorful dish will be a crowd-pleaser at your next summer outing. This recipe is versatile since it can be served warm or cold. What a great way to put a new spin on an old favorite. What attracted me to this salad is that it looks more rustic than a traditional Caprese salad. The tomatoes show off their own style with some darker and lighter some bursting and some just slightly wrinkled. Its jagged mozzarella cheese chunks just sit in and among the little red cherry tomatoes.

I like it because it is simple with very few ingredients, just what summer calls for! There is an abundance of fresh, garden cherry tomatoes this time of year. Even if you do not grow them yourself, the local farmer’s markets are flush with them. The fresh basil is also easily acquired from either your own herb garden or the farmer’s market.

I love tomatoes and this time of the year I find myself eating them often, however when I eat too many of them raw my tummy rebels. Tomatoes can be acid especially the red ones, so by cooking them you actually help cut down on the acidity. One more reason to love this recipe.

I am excited for my yellow cherry tomato plants to start producing so that I can incorporate them into this recipe, however, these red beauties worked out just fine. I served this dish with some fun cheesy bread however you can also try it with some dark pumpernickel or crusty Italian bread.

Enjoy!

Ingredients

  • 1 Pint of Cherry Tomatoes
  • 1 Ball of Mozzarella Cheese
  • 1 Handful of Basil
  • 1/2 Cup of Olive Oil
  • 1/4 Tablespoon of Dry Thyme
  • Salt to Taste
  • 1/8 of a Cup of Balsamic Vinegar Optional

Instructions

  1. Wash and dry the tomatoes
  2. Add in a bowl or plastic bag the tomatoes, a pinch or two of salt, the thyme, and the olive oil
  3. Let them sit in the fridge 30 minutes to an hour moving them around occasionally to coat
  4. Preheat the oven to 400 F
  5. Pour onto a baking sheet lined with a Silpat mat
  6. Rip or jaggedly cut the Mozzarella cheese and place it in the serving dish
  7. Roast for 15- 20 minutes until tomatoes start to wrinkle
  8. Pour the entire contents of the baking sheet oil and all over the Mozzarella
  9. Garnish with the fresh basil
  10. Add the balsamic vinegar if desired
  11. Salt to taste

Oven Roasted Baby Potatoes

  • 2.5 Lb. Bag of Small Baby Potatoes
  • 1 Tablespoon of Fresh Garlic (chopped)
  • 2 Tablespoons of Extra Virgin Olive Oil
  • 1 Tablespoons of Italian Seasoning
  • 2 Teaspoons of Sea Salt
  • 2 Teaspoons of Cracked Black Pepper
  1. Heat the oven to 425 degrees F.
  2. Clean the potatoes using water. Use a cloth or a brush and pat them dry.
  3. Combine all the ingredients together and mix thoroughly.
  4. Place on a baking sheet and bake for 35-40 minutes.

Roasted Root Vegetables

Root vegetables are healthy and delicious.  I have found that if I offer them in a variety most people enjoy them better.  They are also more apt to try a vegetable that they would normally pass up. The bonus is how pretty they look on the plate.

I was first introduced to this as an alternative appetizer at a ladies gathering.  My friend Lori who lives in this rustic, but gorgeous log cabin cooked and served mini carrots, parsnips, baby beets, and little new potatoes to our group and we gobbled them up. 

Think of this as a frugal favorite also since these vegetables are easily accessible and low cost. Simple to prepare and the leftovers can easily appear in salads, omelets, or soup. 

This is a list of some of my favorite root vegetables feel free to mix the list up and try 3-4 at a time. 

  • Carrots
  • Beets
  • Potato
  • Onion
  • Parsnips
  • Sweet Potato 
  • Turnip 
  • Rutabaga 
  • Acorn Squash
  • 3-4 Tablespoons of Olive Oil 
  • 1 -2 Tablespoons of Salt 
  • 2 Teaspoons of Black Pepper
  • 1 Tablespoon of Garlic Powder or 3-4 Cloves of Fresh Garlic (peeled and minced)
  • 1 and a Half Tablespoons of Thyme 
  • 1 -2 Sprigs of Rosemary 
  1. Wash and peel the vegetables of your choice. Be cognizant of handling the really colorful vegetables, such as the beets, as you cut them as they will stain your hands and most everything they come into contact with. But they are so yummy to eat and apparently very healthy too. 
  2. Cut them into various shapes and sizes that will cook at the same temperature and time.  For example, onions cook faster and can be cut larger than the rutabaga, which is more firm.
  3. Once all the vegetables are cut place them all in a plastic baggie or bowl with a cover and add the olive oil and seasoning.
  4. Mix them up well and let sit for an hour on the counter before roasting. 
  5. Preheat oven to 425 degrees F 
  6. Line a baking pan with parchment or a Silpat 
  7. Spread vegetables out so they have room to brown on their outsides
  8. Cook for 30 -35 minutes and check for doneness by pricking each type of vegetable for tenderness. If one is tender before another simply remove that one and put the others back in for 5-10 more minutes.

Whole Roasted Garlic Bulb

So simple,  but yet so delish! I also understand there are health benefits to eating garlic, so enjoy!

If you are planning to be around other people that evening or next morning be aware the garlic aroma will seep from your pores. So you might want to save this one for a weekend where you plan to lounge around the house. 

  • 2 Fresh Garlic Bulbs 
  • 2 Tablespoons of Olive Oil
  • 1/2 Teaspoon of Salt
  • 2 Sprigs of Rosemary
  1. Preheat the oven to 400 degrees F.
  2. Slice off the top each head of garlic to expose some of the cloves inside. 
  3. Place a whole rosemary sprig on top of each of the heads of garlic
  4. Drizzle with olive oil and wrap in tinfoil or place in an an oven safe casserole dish with a cover
  5. Roast 30- 40 minutes until cloves are lightly browned on the top and translucent on the inside.
  6. When done, discard the rosemary and drizzle a small amount of oil over the garlic bulb
Use a small cocktail fork to remove the individual cloves from the bulb. Serve with crusty bread
Fixed Pics in LOF 1023 (2)

Herb Smoked and Roasted Whole Turkey

The star of the Thanksgiving meal is the turkey. I used a 14.5 lb. frozen turkey. I removed it from the freezer to the refrigerator on Saturday to be ready on Thursday.  It is important to brine the bird for moisture, so we will start with those ingredients. I made my brine more of a marinade than a traditional brine. (A traditional brine calls for more salt and you have to rinse it down before cooking).  I planned to smoke my turkey using a steam pot in my smoker to hold in even more moisture and infuse additional flavor. I will share that also below. Lastly, I rubbed the turkey. This was by far the best turkey I have ever made! 

Brine

  • 2 Gallons of Water
  • 18 Ounces of Vegetable Stock
  • 1/3 Cup of Sea Salt
  • 2 Bay leaves
  • 1 Apple (sliced)
  • 1 Onion (rough cut)
  • 1 Sprig of Fresh Rosemary 
  • 1 Sprig of Fresh Thyme
  • 1 Sprig of Sage

 Steam Pot
(I used my blue dutch oven to put in the smoker under the bird) I used mostly all the same ingredients as above. 

  • 2 Bay leaves
  • 1 Apple (sliced)
  • 1 Onion (rough cut)
  • 1 Sprig of Fresh Rosemary 
  • 1 Sprig of Fresh Thyme
  • 1 Sprig of Sage
  • 18 Ounces of Vegetable Stock
  • 1-2 Carrots (cut into quarters)
  • 1-2 Celery Stalks (cut into quarters)

For the Turkey Rub 

3/4 of a Stick of Butter

1/4 Cup of Fresh Thyme (removed from stem)

1/2 Cup of Minced Rosemary (no stems)

1/2 Cup to 3/4 Cup of Minced Sage (no stems)

 

For the Brine

  1. Add all brine/marinade ingredients to a large pot or oversized bowl. 
    (remember I made a quasi brine that was more like a marinade so no need to boil and cool or to rinse the next day).
  2. Soak overnight. 
  3. Pull the turkey from the brine after 12 hours and pat completely dry with paper towels. (This is an important step for the skin to cook properly in the smoker).

For the Rub

  1. Mix all the ingredients with a food processor or immersion blender
  2. Apply the rub with your hands all over the dry turkey before smoking it.
  3. Reserve some for basting in a small pot on the stove. 

For the Steam Pot

  1. Add in all the ingredients and once your smoker has been lit and the smoke is the right color, set the steam pot down into the grill, right on the reflector plates and then place your grill racks over it. 

For the Grill

  1. I made a little foil packet of the fresh herbs, sealed it well and poked 3 tiny holes in it and set it down right on the coals (optional) 
  2. I placed a small piece of applewood in the smoker for a mild smoke flavor. 

For the Turkey

  1. Place the turkey on the racks in the grill for 2 hours at 350 degrees F.  
  2. At 1 hour and 40 minutes, preheat your indoor oven to 350 degrees F.
  3. Remove the turkey and place it in a roasting pan. Baste it with the extra mixture of butter and herbs.
  4. Transfer it to your oven. Baste one more time over the next hour.
  5. Tent it with a piece of aluminum foil if the skin appears to be getting too dark before the temperature reaches 160 degrees F. 
  6. When the temp is 160 degrees F pull the turkey from the oven and wrap it in aluminum foil completely and let it sit for 45 mins to an hour before carving.