Pork Loin

We keep a pork loin in the freezer all the time. I cut them in half and that feeds my family for the evening.

One Pork Tenderloin
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
Extra Virgin Olive Oil

Put tenderloin in a baking dish. Sprinkle extra virgin olive oil on the top (about a TBS). Sprinkle salt, garlic, and black pepper on top. Bake in 350 degree oven until thermometer reads 155 degrees. Take from oven and let sit for about 5-7 minutes, then carve.

You can also put teriaki sauce on the top instead of the above. You can put Italian salad dressing on it too. (not with the teriaki sauce!)

An Experiment

I was talking with some co-workers and we were talking about how to make "Apple Betty". The conversation moved to an easy way to make a fruit cake. The men explained that you take a can of fruit in juice, put it in a baking dish. Then take a box of cake mix and pour it on top. (Yes the dry cake mix). Then put it in the oven and bake. The other gentleman said that he does it all the time with his boy scout troop in a dutch oven while camping. He said it works. The third gentleman then chimed in and asked me if I was going to make one. I said, "I'm game. Will you eat it if I bring it in tomorrow?". He agreed as he loves anything that I bring in to share.

It is in the oven now. I will let you know how it turns out.

When all else fails...

use Italian Salad Dressing. Or if you like a good Ken's Caesar does well too. No, I am not talking about eating salad. I AM talking about marinades. Italian salad dressing is great on fish, chicken, tuna, pork and turkey. It is also great on shrimp! You can also marinade most kinds of vegetables if you are going to grill them. I am talking about zucchini, squash, onions, eggplant, and even fresh green beans. What a versitile item!!

Applesauce

Because we went apple picking two weeks ago, it seems that all I am cooking right now is applesauce. I have made a ton of applesauce in the past two weeks. It should keep my family happy until next summer.

Here is my recipe:

I take about 10 cups of apples peeled, chunked and cored, about 3-4 cups of water. Put all in a big pot and cook on medium high heat until the apples are soft. Stir often! Once the apples are soft mash them with a potato masher. If you like smoother applesauce then put in a food processor and mix until smoothness desired is achieved. Add about 1 to 1/2 cups of sugar and about a 1/2 TBS of cinnamon and stir. Taste. You may want to add a bit more water if it is too thick, you may want to go light on the cinnamon until you taste it and then add some more.

Fill canning jars and process in a water bath for about 10-15 minutes.

The chunky style is great served warm with pork chops or ham. The smoother, cold stuff is great, well, anytime!

How to cut a fresh pineapple

Many people are afraid to buy a fresh pineapple because they don't know how to properly cut it. It is quite simple if you follow these steps.

1. Cut the bottom off about 1/2 inch from the bottom, then cut the top off. Now you are left with the spiny outside and a very flat bottom so it doesn't roll around.

2. Next start cutting off the spiny outside from top to bottom about 1/4 inch in. This way you get most of the seeds out too. Just go around the outside cutting in small strips the outer skin and spines.

3. Then, look at it from the top and you will see the round core in the middle. For chunks begin by cutting large strips one the sides from top to bottom cutting away from the core. You will cut 1/4 of it first then turn it 1/4 turn and cut again straight down, then turn and cut and turn and cut the last bit. This will leave you with a square core if you did it right.

4. Take the large chunks that you just cut and slice them as small as you like. Trim off any outer spines that you didn't get when you "deskined" it.

5. If you want circles then cut the pineapple sideways and then use a small knife to core out the inner core. If you have a small round cookie cutter that will work too but they are very hard to find.