Saturday night – 07/21/2007

I’m a bit behind in my cooking updates. I’ll try to back date an entry for last weeks meal.

This Saturday there were 6 of us for dinner. On the menu was Cajun-rubbed pork loin served with roasted sweet potatoes, onions & thyme.

My husband made a absolutely fantastic Pine Nut & Honey Tart for dessert.

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Cajun-rubbed Pork Loin

A rub is a blend of dry herbs and spices. If you search the Internet for “cajun rub” you’ll get 1000s of recipes. I took one of those as a base and improvised when I found we didn’t have everything in the ingredient list.

Preheat the over to 450°F. Mix together and combine well…

  • 3 Tbsp paprika
  • 1/2 tsp. cayenne pepper
  • 1 tsp. Penzey’s Shallot Pepper
  • 2 tsp. dried thyme
  • 1/2 tsp. kosher salt
  • 1 tsp. fresh ground black pepper
  • 1/2 tsp. cumin
  • 1/2 tsp. fresh ground nutmeg
  • 1/2 tsp. cinammon

Working on a cutting board or other easily washed surface pat dry a 2 to 2.5 pound pork loin. Liberally coat the loin with the spice rub; don’t forget the ends. Your hands, and the board, will be a lovely red afterwards. Don’t worry, it washes off.

Roast for 15 minutes at 450F and then reduce the temp to 300F. Continue to roast until the roast reaches an internal temp of 150F on an instant read thermometer.

Allow the roast to rest for 5-10 minutes after removing from the oven. Slice and serve over roasted sweet potatoes. Pour any juice left on the cutting board over the roast and serve.

Saturday night – 07/14/2007

If this weeks menu has a theme it is Campbell’s cream of X soup.

One-Dish Chicken & Stuffing Bake
Toasted Corn & Sage Harvest Risotto

The chicken came out OK; it took longer to cook than expected. {shrug} The rice on the other hand was fantastic. Not a risotto in the classic sense certainly however it was rich, flavorful and interesting. A definite repeat.

For dessert Ted made Floating Island. No cream of X soup here.

Fruit Swirl bars

My mom has made this recipe for as long as I can remember. Something tells me the recipe originally came off the back of one of the ingredients somewhere back in the 70s. No matter, it still evokes childhood for me.

Fruit Swirl Bars

Ingredient list
1/3 cup unsalted butter, softened
2/3 cup shortening
4 eggs
2 cups sugar
2 tsp vanilla extract
3 cups flour
2 cans cherry pie filling

Preheat the oven to 375F. Grease the bottom of a 13″x9″ baking pan.

In a bowl mix to combine all ingredients except the pie filling. The mixture will be very thick. Place 3/4 of the mixture into the pan and press out so you have an even layer.

Pour in the 2 cans of pie filling and spread evenly.

Spoon the rest of the dough in globs on top of the pie filling. Swirl it around a bit.

Bake for 50 minutes. For easiest removal allow to cool completely before cutting.

Fruit Swirl