Sunday, May 21, 2017

MASSAGED KALE SALAD

MASSAGED KALE SALAD
Olivia and I are blessed to have good friends.  They are the kind who invite you to join them for holiday meals and feed you the yummiest of food.  This happened at Easter.  A couple we know from church invited us to join them for the Easter meal.  It included this delightful massaged kale salad.  When I first heard the name I found it somewhat humorous.  After all, who gives their greens a "massage" as part of the recipe?

In this case the massaging of the kale gives it a great texture and breaks down the greens so they absorb the other flavors in the recipe and the kale, which can be bitter sometimes, takes on a pleasing texture and taste.  The mango, nuts, cheese, and honey give this salad a terrific appeal that you will love.

If you are tired of eating the same old salads all the time, you owe it to yourself to give this one a try.  The Memorial Day weekend is coming up and this would make a super accompaniment to your barbecue.  Give it a try!
-Nanette




Ingredients


Monday, May 15, 2017

SEASONED TACO SHELLS

SEASONED TACO SHELLS
Olivia found this great recipe on the Food Network site.  It is a super way to jazz up the same old same old taco shells.  If your taco night gets a little repetitive, this could be a great way to step outside the box and create a tasty alternative to the plain hard shelled taco.

The recipe is simple and straight forward.  Just brush your standard hard shelled taco shells with a little vegetable oil then sprinkle with the seasoning mixture.  The combination of the cumin, coriander, and chili powder gives this recipe just the right amount of kick to make your taste buds wake up and say, "Fiesta time!"  Enjoy!
-Nanette




Seasoned Taco Shells:

Sunday, May 7, 2017

TERIYAKI PORK LOIN IN THE CROCK POT

TERIYAKI PORK LOIN IN THE CROCK POT
This time of year is very busy for us.  Olivia and I both garden so there is a lot of outdoor clean up, soil preparation, and planting to be done.  This means meal preparation has to be quick and easy.

Olivia found this fantastic pork loin recipe that can be made in the crock pot.  The recipe comes from www.tasteofhome.com.  It is moist, flavorful, and best of all the leftovers can be morphed into a second meal that is equally great.  When Olivia discovered she had left over teriyaki pork, she chopped some up, browned it slightly in olive oil and stirred in some steamed vegetables for a delightful stir fry.  The leftover "sauce" from the crock pot made an excellent topping to drizzle over the stir fry and rice.

Who doesn't like a meal that is just as delicious and creative the second day as it was the first?
-Nanette




Ingredients

  • 3/4 cup unsweetened apple juice
  • 2 tablespoons sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon white vinegar
  • 1 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 boneless pork loin roast (about 3 pounds), halved
  • 7-1/2 teaspoons cornstarch
  • 3 tablespoons cold water
  • Directions
  1. In a greased 3-qt. slow cooker, combine the first seven ingredients. Add roast and turn to coat. Cover and cook on low for 7-8 hours or until meat is tender. 
  2. Remove pork to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat.Yield: 8 servings.

Nutritional Facts

4 ounces cooked pork: 247 calories, 8g fat (3g saturated fat), 85mg cholesterol, 194mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 33g protein.  Diabetic Exchanges: 4 lean meat, 1/2 starch.