Monday, October 6, 2008

Pork Roast with Root Vegetables, Cheddar-Garlic Biscuits, and Apple Tartlets





I am getting ready for our first ever "Girls Night In" tomorrow night:) (first ever, like it's reeeal dramatic). I just decided to ask a bunch of friends if they wanted to plan a monthly night of cards, TV, whatever, kinda like a bunco thing, but not. I volunteered to play hostess first, so tomorrow night it is! We are going to play Nerts. The "rule" is that the hostess provides drinks, dessert, and house, and everyone else brings appetizer finger food things.

So...tonight I wanted to make Norris good dinner because I feel a little badly for kicking him out tomorrow night. Well, he's not kicked out, but he probably won't want to hang around in the basement or anything.
The whole meal was really great. It smelled so good in our house with the rosemary and the chicken broth going. The potatoes and carrots tasted great cooked in the broth.
The apple pockets-- OH my! They are so good. And you can eat just one and get your taste of apple pie! I am excited to serve them tomorrow night!


Tonight's menu:

Pork Roast with vegetables

Cheddar Garlic Biscuits

Salad

Apple Tartlets (getting them ready for tomorrow night; baked a couple of them tonight for us to sample!)


Pork Roast with veggies:

Preheat oven to 350. Preheat a large skillet to hot.

Rub a 2-lb. pork roast with some onion salt, fresh ground black pepper, and rosemary. Sear the roast in the hot skillet for about 1 minute on each side. (this sears in the juices and flavor)

Place roast in baking dish with one cut up potato (skin on). Put 1 T of bay leaves rubbed on top of pork roast, or one bay leaf in with the potatoes. Boil two chicken bouillion cubes in 1/2 c water, and pour this in with the potatoes. Also add 1/2 chopped onion. Sprinkle salt, pepper, and rosemary over the top of the whole dish.

Bake this for 1 hr at 350.

After one hour, add 4 chopped carrots. Stir veggies around.

Continue baking for another 1/2 hour.

Take out to let rest before cutting. During this time, make your biscuits.




Red Lobster Cheese Biscuits
Dough:
1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water
Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley
To cold water, add Bisquik and cheese, blending in a mixing bowl.
Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.
Brush baked biscuits with the garlic topping.

Salad

Your call:)

Apple Pockets


SERVINGS: 16
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 25 min. + rising Bake: 15 min.
Ingredients:
2-1/4 cups all-purpose flour, divided
1 package (1/4 ounce) quick-rise yeast
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup water
1/4 cup butter
FILLING:
4 cups thinly sliced peeled Rome Beauty or other baking apples (2 to 3 medium)
1/3 cup Splenda
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
TOPPING:
1/4 cup skim milk
4 teaspoons sugar or Splenda


Directions: In a large mixing bowl, combine 1 cup flour, yeast, sugar and salt. In a saucepan, heat the water and butter to 120°-130°. Add to the dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.

Divide dough into four portions. Roll each portion into an 8-in. square. Cut into four 4-in. squares. Cut apple slices into thirds; toss with sugar, flour and cinnamon. Place 1/4 cup filling on each square; bring up the corners up over the filling and pinch to seal. Secure with a toothpick if needed. Place 3 in. apart on baking sheets coated with cooking spray.

Cover and let rise in a warm place for 30 minutes.

Brush with milk; sprinkle with sugar. Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks. Discard toothpicks before serving. Yield: 16 servings.