Summer Pot Roast

Use whatever vegetables you have on hand. We used some parsnips and sweet potato that needed to be used, but summer squash, onion and tomato would be great. However, if you use a vegetable that requires less cooking time, wait to put it in about 15-20 minutes before roast is done.

2-3 lb pork lion
3 parsnips
3 stalks celery
2 sweet potatoes
Salt/pepper
Penzeys Greek seasoning
2 c. chicken stock
2 tbs garlic

Set oven to 350. Season meat really well with salt, pepper, Greek seasoning and garlic. If using root vegetables cut into small pieces and line the bottom of roasting pan with them (if you are using other vegetables, wait to add (you will want about 3 cups of vegetables per pound). Place seasoned meat on top. Season vegetables if you wish as well. Add stock and put in hot oven. Cook meat for about 30-40 minutes.

Limey Salmon

1 salmon filet
½ c. Lime sour cream recipe (under pork taco)


Smear salmon with sour cream and bake 350% for 20 minutes uncovered.
This I think would make a really good “taco” meat or of course good on a salad.

Curried Peas

2 c. frozen peas defrosted (don’t boil)
¼ c sour cream
1.5 TBS sweet curry powder
1 tsp lemon
Salt

Mixed together serve chilled.

A Nod to Kentucky

Tonight we are having the other half of the pork tenderloin used for the pork tacos. My cousin made a FABULOUS tenderloin when we were up there. In my mind this would be the recipe. I will tell you tomorrow if it works out.

1.5 lb pork tenderloin (plus or minus)
1 c balsamic vinegar
¼ c. oil
4-5 stalks of fresh rosemary
2 cloves of garlic quartered
Salt and pepper

Cut ½ inch slits into tenderloin, spaced evenly. Insert garlic in slit (clearly larger pieces of meat might need more garlic). In a large Ziploc, put vinegar and oil and ½ of the rosemary let tenderloin sit, 4 hours or longer. Pull tenderloin out, and salt and pepper meat, Lay remaining rosemary over length of tenderloin and secure with string. Grill, let stand 10-15 minutes prior to serving.

Feta Artichoke Stuffed Chicken

Ahhh, the stuffed chicken breast, this was to my family what pizza or maybe taco night was to others. It was the in a pinch or I have leftovers but not quite enough for a whole meal, meal. You can really stuff it with anything, cold cuts (hence chicken cordon blue----doesn’t seem so fancy now huh!) try some Chinese leftovers, a little moo-shoo or a little fried rice and some sesame oil. Yummm. Heck I bet, even some leftover chilli topped with some cheddar cheese and sour cream would be Jim Dandy. Season the chicken or it can suck the flavor away from anything you put in there.

1.5-2 lbs bonless skinless chicken breasts filleted open and pounded out
½ C. marinated artichoke chopped up
1 tsp garlic
¼ C. feta
1TBS olive
Salt and pepper


In a pan heat oil. Mix the artichoke, feta and garlic up and spread a fair amount on one side of chicken. Roll and secure with toothpicks or poultry string. Cook until done. This would also be good with the addition of roasted peppers, or olives or both!