Hot Fudge Topping

Yep, this is a reader request for the awesome hot fudge topping that Erin makes...drooling just thinking about it.

Mustard-Rosemary Pork Lion

Mustard-garlic rosemary marinade:

1/4 cup chopped fresh rosemary leaves

1/4 cup minced shallots

3 cloves garlic, finely minced

1 tablespoon minced lemon zest

1/3 cup dry white wine (I used cooking wine)

1/3 cup freshly squeezed lemon juice

1/4 cup extra-virgin olive oil

1/3 cup Dijon mustard

1/4 cup honey

(Marinade for 2 pork lions, if only doing one cut recipe in half)

Place marinade and pork loin in a Ziploc bag, marinade for at least 30 min up to 8 hours.

Grill on medium for 30 min, until it reaches a internal temp of 155-160

Bake in the oven on 350 for 40 min until internal temp is 155-160

Let rest for 5 minutes before slicing so the meat has a chance to re-distribute the juices.

We served with wild rice (yes, me the disliker of wild rice, wished for awesome mashed potatoes or somethink like that : p) and a salad. This could be used in a salad, thinly sliced for sandwiches, I think you could also use the marinade on a frozen pork lion in the crock-pot for 8 to 9 hours on low.

Zuppa Toscana

Spicy Italian sausage, small yellow potatoes and cavolo greens in a creamy broth. Yum!! Yes, this is a copy of an Olive Garden soup. One of Chad's favorites and I actually think we finally fine tuned the recipe.

6 oz Italian Sausage - break up and cook until browned

Small Yellow Onion - small dice

2 slices of Bacon

2 Cloves Garlic crushed or fine chop

4 small Yellow Potatoes - sliced thin

2 cans Chicken Broth

1/8 cup cream

1 cup milk

Cornstarch mixed with water to thicken

Fresh Greens - can use any kind - Caolvo (like Kale), Spinach, Flat leaf Parsley

Cook Sausage until brown, set aside on paper towel to drain off excess grease. In the same pan cook the onion until tender and almost transparent, add Bacon and brown (drain extra oil if needed). Add garlic near the end of browning the Onion and Bacon.

Add thin cut Potatoes and cook for about 5 minutes on medium heat. Add Chicken Broth and bring to a boil. Cook potatoes until fork tender.

Add in cream, milk and cornstarch mixture. Add greens before serving.

Serves 4

Not Your Average Pancakes

Hi, my name is Anna and I LOVE pancakes! Usually mommy gives me regular Bisquick pancakes. But let's be honest, they were getting old. So mom went on a hunt for some yummier alternatives. She got very lucky and found a few winners!


Graham Griddle Cakes

3/4 cup all-purpose flour
3/4 cup graham cracker crumbs
2 tablespoons brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped pecans, optional
1 cup milk
2 tablespoons butter, melted
1 egg

In a large mixing bowl, combine flour, graham cracker crumbs, brown sugar, baking powder, salt and pecans (if desired). In a separate bowl, stir together milk, butter and egg. Add to the flour mixture and stir well.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.


Johnnycakes

2 cups stone ground cornmeal
1 teaspoon salt
4 tablespoons unsalted butter
1 cup whole milk
2 tablespoons boiling water

Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter.

Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.

Both options are great but my favorite is the Graham Griddle Cakes. I happily chowed down two just this morning! I hope you try them and like them too!

Cheesecake Bars

I made these easy little delights for our ward 4th of July party. I didn't have any blueberries or blueberry jam so I used strawberries and raspberry jam. They turned out great. The possibilities for this recipe are endless - whatever fruit and jam you have on hand will do!

6 Tbsp. butter, melted
2 cups Graham Cracker Crumbs
2 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1 jar (10 oz.) blueberry jam or preserves
1 cup blueberries

Preheat oven to 350°F. Mix butter and graham crumbs in 13x9-inch baking pan. Press firmly onto bottom of pan. Refrigerate until ready to use.

Beat cream cheese in large bowl with electric mixer on medium until creamy. Add sugar, eggs and vanilla; beat until well blended. Set aside. Stir jam in jar until softened; spread evenly onto crust. Sprinkle with blueberries; top evenly with the cream cheese mixture.

Bake 30 min. or until slightly puffed. Cool completely in pan. Cut into 24 bars to serve. Store any leftover bars in tightly covered container in refrigerator up to 3 days.

Ginger Mahi Mahi, Garlic & Olive Oil Couscous and Green Beans

YES! We have successfully grilled fish! Chad aka Bobby Flay, created this tender, flaky Mahi Mahi. It was wonderful! We are newbies at the Couscous and it great too, and who just doesn't love green beans?

1 lb Mahi Mahi thawed and rinsed in cold water

3 TBS Honey

3 TBS Soy Sauce

3 TBS Balsamic vinegar

1 Tsp grated fresh Ginger

1 Clove Garlic, crushed

4 Tsp Olive Oil

Salt and Pepper to taste

Mix the marinade together add fish and coat well. Cover and refrigerate for 20 minutes. Heat Grill to medium, we used a layer of foil on the grill with the edges turned up, creating kind of a tray to help the fish not stick to the grill. If you grill directly on the grill, make sure you brush the grill with some oil first. We also used indirect heat to grill and did about 6 minutes on each side or until fish flakes easily with a fork.

You can reserve your marinade but you need to heat it on the stove in a pot until it comes to a boil, then reduce down to a glaze consistency.

FYI, 4 oz of Mahi Mahi has 100 calories, 1 gram of fat, 21 grams of protein, and 1 gram of carb.

Cucumber and Tomato Summer Salad

Grape Tomatoes cut in half (you could use any size)
Cucumbers cut in small chunks (you can peel if you would like, depending on thickness of the skin)
Salt
Pepper
Fresh Basil if desired
Lite Rice Wine Vinegar

Cut tomatoes and cucumbers, dress with Rice Wine Vinegar, add fresh Basil and plenty of Salt and Pepper. Makes for a quick, crunchy summer salad.