See and Slay: Easter Elegance, Stuffed Pork Loin Pinwheel

To achieve this effect, I place the whole loin in the freezer for about 30 minutes, to enable easier cutting and for security of form.
Make a cut horizontally along the length of the loin, stopping about 1/2 inch of the end. This cut is made about 1/3 of the way down from the top of the loin.
Flip the loin over and repeat.
This enables the loin to be opened like a fold-out book of sorts.
Using a rolling pin and/or meat mallet, flatten the loin to make as even as possible all the way across.
Cover the loin with plastic wrap to protect the meat while flattening.
Make a stuffing with more Greens(I used Spinach) than bread crumbs for a delicious union.
Use a measuring cup to evenly distribute the stuffing along the length of the loin.
Carefully and slowly roll the loin lengthwise and finish with the open seam facing down.
Secure the loin in intervals with butcher's twine.
Carefully curl the loin into a pinwheel and secure with a piece of butcher's twine, around the circumference of the loin.

For a fantastic golden glaze on your protein, use an egg wash.  This helps browning and also to hold in moisture as the loin roasts!  And remember, don't forget to remove all the pieces of twine, after the loin has cooked.

Swiss Cake Roll Ice Cream Log

Craving Ice cream and cake at the same time? Try this recipe on for size.  It combines two familiars in a pleasing way, easily jazzing up the dessert scene, with little effort and a little patience.  Once you make sure your log is frozen solid before getting ready to serve, the rest is smooth sailing!  I was so excited about this recipe, I failed to give proper time to set completely!  I used chocolate and vanilla bean ice cream.  You may choose your brand accordingly.  I also plan to share my Strawberry Shortcake version of this same log, so stay tuned!  

Recipe:
2 half gallons or containers of ice cream, one chocolate, one vanilla or vanilla bean
 6 chocolate cake rolls
Plastic wrap
Loaf pan
Rubber Spatulas
Allow ice creams to thaw just enough to manipulate.
Line loaf pan with plastic wrap.
Press about 1/3 of chocolate ice cream into pan.
Take the chocolate cakes and place one about 1 inch from edge of loaf pan lengthwise, rounded side down.
Place two more cakes, flat sides together, and position on top of the first cake.
Repeat with remaining 3 cakes.
Spoon vanilla ice cream in and around stacked cakes and press into all corners.
After securing cakes, continue to add ice cream and cover cake stacks, until no longer visible and the top is smooth and compact. 
Fold the pieces of plastic wrap over the top of the ice cream and refrigerate until the loaf is frozen solid and able to stand cutting , at least 24 hours.
For serving, invert onto chilled plate for best results.
Garnish with chocolate sprinkles if desired.
May be served with chocolate syrup and whipped cream for a decadent presentation, or served in slices as is, for a splendid dessert, perfect for any occasion.

Ice Cream Eggs and Feeling Like a Princess; ICE ICE Bunny!

Looking for a festive take on ice cream, eggs and Easter combined?  This Ice Cream Egg is certainly a way to go!  I actually arrived at this recipe or technique if you will, while gathering ingredients for another recipe idea featuring ice cream, can't wait to share that one too!  The above photo is made from Strawberry and Pistachio, represented by 2 halves.  The creamy center is a Strawberry Shortcake Cream, chocked full of Strawberry Shortcake Roll slices and fresh strawberry slices, folded into your favorite brand of whipped topping or homemade, the choice is yours.

 This is inspired by the whole Easter Holiday, or 'Southern Baptist Fashion Show' lol, which has always been a time of family and friends, church and worship, new, colorful dresses and egg hunts. I remember a child, getting to dress in the most beautiful dresses, frillies and laces, crinoline and under-slips, uber cute hats, straw curls and curly q's, patent leather shoes with small heels, those socks with the ruffled 'tutu top', fancy little purses and those candy eggs with the edible coating, that doubles as kid friendly lipstick, and don't get started on shawls!  

Easter was always a time when little girls became princesses, before the influx of Disney's princesses ensued. Some of my most fond childhood memories are attached to this time of year.  I now have two princesses of my own to entertain and the following recipe is one of the many ways I create recipes and food fun to see them smile, like how my mom made me smile when I was just a girl. She still does!

This egg is more about assembly, as there is no cooking involved.   The Strawberry Cream is prepared the day of assembly, as you will need a little extra freezer space for the bowls that house the egg halves.  You may choose your own flavors of ice cream, but I chose Strawberry and Pistachio because the colors scream Spring and the pastels remind me of colored eggs.  Of course this recipe is for more than just Easter, it's all about new and fun spins on old favorites.  

Recipe:

2 bowls, of equal diameter for 'Egg' shells, the ones I used were about 8 inches across

2 smaller bowls of equal diameter, to create inner cavity for filling, about 6 inches across

2 cartons of ice cream, equal amounts

1 16 oz. container whipped topping

8oz. fresh strawberries, sliced

4 strawberry shortcake rolls, sliced

Decorative sprinkles of choice

Plastic wrap to line insides of larger bowls

Vanilla or Strawberry frosting, optional 

to secure bottom egg half to serving vessel

Fake grass, optional, you may also use fresh fruit or fresh herbs like mint, parsley and basil

Instructions:

Place plastic wrap inside of large bowls and add a flavor of ice cream to each bowl.

Smooth and press ice cream, tapping bowl on surface to help settle.

Take smaller bowl, run under cool water and press into center of ice cream.

Press and smooth ice cream evenly along the top of smaller bowl.

Repeat with other bowl.  Cover with plastic wrap.

Place in freezer until frozen solid again, about 2 days.

On assembly day, fold whipped topping, strawberries and cake rolls together.

Remove egg halves by pulling on the liner of plastic.

Remove the smaller bowl, by carefully pouring warm water into it, letting it stand for several seconds and carefully lifting water filled bowl from center of egg half.

Fill egg halves with cream.

Invert other half and put egg together.

Use a rubber spatula dipped in cool water to smooth halves together.

Serve Immediately.

Serves many with a smile! Enjoy

Goulash with Rotini and Ground Beef, American Style

Historical origins place Hungarian Goulash  as early as the 9th Century Medieval times in Hungary and is popular throughout Central Europe. The word history suggests that Goulash was one of necessity created by the herdsman and shepherds, using meat that usually had to be dried and stored in sacks made from sheeps stomachs.  Paprika came into the picture around the 16th century, by way of the Old World Spice Route.  Potatoes appeared after the 16th as well.  The long distances and scarcity of food encouraged the herdsmen to stretch their proteins,  by making stews and the like to survive and feed their families', utilizing everything, including the protective padding from an animal's foot!
A proper goulash consists of several givens; paprika, spices, veggies (especially potatoes) and dried or stew meat.  Depending on region and time of year, the protein also included venison and boar. White wine and vinegar were also additions to the original.
  There are many variations to the dish as represented by the culture doing the cooking.  The German version includes wine, stock, potatoes, etc.. and some cultures like Croatia, Slovakia, Austria and Czechoslovakia, use bell peppers, carrots, mutton, bacon.  Some use sour cream and lemon juice, while others use dumplings, heavy cream and Sauerkraut.
American Goulash has humble beginnings around 1914, as an affordable way to feed one's family in a one-pot meal, consisting of elbow macaroni, beef or cubed steak, tomatoes and tomato puree.  Another version of this recipe, also considered goulash is called slumgullion, featuring beef, peppers, onions, celery, corn and pasta, to name a few. This unappealing namesake is said to have taken root around the California Gold Rush, with it's  moniker coined by the gold miners.

Roasted Broccoli and Bacon Cornbread

 Nothing says lovin' like a delicious piece of Southern American cornbread.  There are virtually endless possibilities to diversify the moist and fluffy interior. Jalapenos, fresh corn and caraway seeds are just a few of the ways I've jazzed it up for my family.  Cornbread has a rich and colorful history in our heritage, and is a staple among many homes, especially around the Southern belt and below.  This recipe is another one of my latest featuring roasted broccoli and bacon,  inspired by a recipe a dear friend told me about, from his past.
The bacon is actually cooked ahead of time and chopped before adding to the broccoli that roasts right in the cooking vessel before adding the cake-like batter and baking to golden perfection. I used my Red Copper Square Pan to achieve the gorgeous brown crust.  Prep is a cinch and the results are amazing.  I used store bought cornbread mix, just because I had some on hand.  This recipe is delicious alone, with butter, or served alongside a steaming hot bowl of homemade pinto beans! 
Recipe:
2 c. fresh broccoli florets, cut into smaller florets
4  slices of cooked bacon, chopped
2 pkg. corn muffin mix
2 eggs
2/3 c. milk, I used 2%
2 tbsp. butter
2 tbsp. raw organic honey
Olive oil for drizzling
Heat oven to 425*.
Place pan in oven to heat simultaneously.
Toss in broccoli, bacon and butter.
Drizzle in a little olive oil and SPST.
Stir around melt butter and coat broccoli.
Let Roast for about 5 minutes, tossing midway through, careful
to use an oven mitt or towel for the handle.
Meanwhile prepare the corn muffin mix, according to instructions on box, including the honey.
Carefully slide out rack or remove the pan and pour in the batter.
Bake until golden brown and knife or toothpick comes out clean.
Remove from oven and let sit for a few minutes.
Flip the cornbread out onto a large plate.
Let stand for several minutes before cutting.
Makes about 12 servings.

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Rosemary Garlic Corned Beef Brisket w/ Stewed Potatoes and Butternut Squash

Corned beef is a favorite in my family, and has been for generations.  Until I was older, the only corned beef I knew, came in a can.  My mom would use the canned corn beef to make a stew, adding potatoes and onions and becoming a meal. My mom would also bake some homemade bread or 'hoe cakes' with butter to round out the meal, a very filling and satisfying one, made with love.  This was welcome and warming to our bodies, during the harsh winter months of days old. This was a way my parents stretched what they had to feed the brood, which consisted of their many children, as well as some of their siblings' children. We also had a massive garden and livestock, so most of our food was literally organic and homemade, winning!  We had a large extended and blended family.  I was never as fond of corned beef then as I am now.
Later in life, I discovered the corned beef pictured above. I have been smitten ever since.  I usually take my corned beef brisket and rub it with a spice blend I created called Neillio's Grub Rub, then refrigerate overnight, then smoke and grill the amazing piece of protein for several hours, then finish in the oven.   I would serve this masterpiece on a hot dog roll with a Warm Asian Slaw I created as well, and a slathering of jazzed up BBQ sauce.
The following recipe is my "lazy day" brisket and doesn't require nearly as much commitment, but the satisfying results will not give it away.  This is a one pot meal, based mostly on timing, as opposed to technique.  It is a simple and rustic rendition of a pot roast of sorts.  The flavorful cooking liquid will serve as the vehicle to steam and stew the potatoes and butternut squash.  For best results, it is advisable to let the brisket cool at room temperature for at least 20 minutes before slicing.   Make sure your knife is sharp.
RECIPE:
1 corned beef brisket, about 4 lbs, (save pickling spice packet for another use)
Beef stock or broth, diluted with water, about 3:1 ratio
2 medium onions, halved and quartered
3 MINI sweet peppers, halved, seeds removed, optional
2 c. potatoes, I used russet,  halved and cut into 1/2 inch slices
1 medium butternut squash, about  2 lbs. peeled, halved, seeds removed, cut into 1/4 inch slices
3 sprigs fresh rosemary
5 cloves garlic, pressed or finely minced
pinch red pepper flakes
2 pats of unsalted butter to finish
Olive oil for drizzling
SPST (Salt and Pepper to Suit Taste)

Directions:
In a heavy bottomed pot or dutch oven with lid, over medium high heat, drizzle bottom with olive oil when hot, SPST and sear the brisket on both sides, about 2 minutes each side.
Add stock until brisket is just covered.
Add garlic and onions.
Reduce heat to medium, cover with tight fitting lid and cook until fork tender, about 2 1/2 hours, or until easily flaked with fork.
You may have to add more stock during the cooking process.
After brisket is just tender, add potatoes, rosemary and red pepper flakes.
The liquid should be minimal at this point, about 1 inch.
TASTE the cooking liquid for saltiness, if too highly seasoned, dilute with a bit of water.
Reduce heat to medium low.
The potatoes will take about 20 minutes to stew in liquid.
Before potatoes finish cooking, gently push them off to one side of the cooking vessel.
Add the butternut squash to the other side during the last 5 minutes of cooking the potatoes.
Add 2 pats butter to finish. 
Remove veggies before attempting to remove the brisket, to help veggies retain shape.
Serves 4, plus brisket for later!

Cauliflower Egg Rolls w/ Awesome Sauce Sauce

These little egg rolls pack a mean punch, filled with good for you vegetables, and perfect, even for the eaters that feel a meal isn't complete without meat.  This recipe features a 'stir fry' blend that includes cauliflower rice, with diced carrot and green onion.  I had actually created a recipe similar this blend, before I knew it was already mixed in the store.  Of course you'll be paying for the convenience, which sometimes is necessary, especially when time is of the essence. I use red miso in this dish to bring on the Umami flavors and deep fermented flair.  I also use a scant amount of potato starch to grab hold of excess moisture and help the eggroll keep it's crunchy edge.
My little brother came into town by surprise and our family was elated.  He and his family live in Niagara Falls, New York. Last time he popped in, I told him about this recipe and he was interested in trying it.  I set to work to execute these little guys in time to have them ready before he hit the road again, long haul from here to New York, but unfortunately, he'd left before coming back by and he missed his snacks, homemade, with love.  I did however get to prepare him a good ole cookout style meal yesterday, complete with juicy hand prepped market ground burgers, with American and Pepper Jack, spiked baked beans and hot dogs, with chili and freshly chopped onion. Well heck, that's the least I could do, considering he went out and shopped for all the items needed for the meal.  I love my little brother.   Granted, Allyn is in his mid thirties, but he'll always be my little brother.
This recipe requires a bit of commitment, mostly from the individual rolling of the pinky sized rolls, but everything else is smooth sailing.  They may be frozen in a single layer on a sheet pan, then  transferred to a zipper type bag, for handy, ready-to-cook snacks in the future.  They'll also taste fantastic along with your homemade Chinese Takeout.  Perhaps you may even convince some anti-veggie or anti-cauliflower folks to get on board.
Cauliflower is packed with vitamins and minerals, from the same brassica family as broccoli, kale, brussel sprouts, collards, cabbage etc.. to name a few.  Vitamins include A and C, as well as manganese and phytochemicals.  Studies have also linked cauliflower to helping to reduce cholesterol, blood pressure and and inflammation. Plus, you get the benefits of fermented foods from the red miso!  Happy Snacking!
Recipe:
1 lb. bag Cauliflower Rice Stir fry blend
1 tbsp. red miso
2 tsp. onion powder
2 cloves garlic, pressed or finely minced
2 green onions, sliced, white and green parts
1/2 tsp. Five Spice
pinch of hot pepper flakes, optional, more or less according to taste
1 tsp. potato starch, optional
Wonton wrappers
Olive oil for drizzling
SPST
Oil for frying or cooking spray for baking.
Preheat cooking oil to about 350* F. (if using oven heat to 375*F. and bake until golden)
In a large saute pan over medium high heat, drizzle pan with olive oil and add all ingredients, except potato starch.
SPST
Saute for about 2 minutes, just until fragrant, then, add potato starch.
Remove from heat and let cool enough to handle.
Handle wonton wrappers according to instructions.
Use a heaping teaspoon for each roll.

Make egg rolls like you were using egg roll wrappers, according to package instructions.
Ready when golden and floating, about 3 minutes.
Fry in several batches as not to crowd pan, and drain well on paper towels.
Makes 32 egg rolls.
Serve with Sweet Chili Sauce, Hot Mustard or your favorite dipping sauce.  If you like Yumminess, try my Awesome Sauce Sauce!

Recipe:
1/2 c. Sour Cream
1/4 c. Thai Sweet Chili Sauce
1/2 tsp. powdered jalapeno
Pinch of each dried Cilantro and Parsley OR 1 tsp. each fresh finely chopped
SPST (Salt and Pepper to Suit Taste)
Combine all ingredients in a small bowl and mix well.
Serve immediately or chill until ready to use.
Great on virtually anything you want to elevate.