Sunday, August 12, 2012

Greek omlette

1/4 cup  tomato sauce
2 Tbsp.feta cheese
1 Tbsp. chopped green onions
1 Tbsp. chopped kalamata olives
3 bacon strips, cut
2 eggs
1/4 red bell pepper
1/4 cup milk
salt, pepper
1/4 tsp rosmary
1/4 tsp paprika

Fry bacon, when it's almost ready add chopped pepper, green onions and tomato sauce.
Stir, let it fry a little bit,
Combine eggs and milk in a bowl, add salt and pepper.
Pour egg mixture to the pan, but don't stir.
Add olives and feta cheese on top, sprinkle with rosmary and paprika.
As eggs set, lift edge slightly with spatula to allow uncooked portion to flow underneath; cook 1 to 2 min. or until eggs are set.
SLIP spatula underneath, tip skillet to loosen and gently fold omelet in half. Remove from heat; let stand 2 min.    

Tuesday, August 7, 2012

Bacon Wrapped Pork Loin With Honey Glaze

LOVED IT!!!!!!
  • 1 pork loin roast, boneless, about 2 to 3 pounds
  • 2 tablespoons steak seasoning blend, such as Montreal or Chicago Steak Seasoning, or other grill seasoning mixture
  • 1 tablespoon brown sugar
  • 5 to 7 slices bacon
  • Glaze Ingredients:
  • 1/3 cup honey
  • 1/3 cup ketchup
  • 2 tablespoons packed brown sugar
  • 2 tablespoons Dijon mustard

  • Heat oven to 350° F.
    Combine the steak seasoning and 1 tablespoon brown sugar; rub the mixture all over the roast. Put the roast in a foil lined baking dish. Arrange bacon over the pork, tucking the ends under the roast.
    Roast to about 140° on an instant read thermometer, or about 55 minutes. Combine glaze ingredients. Generously brush the glaze mixture over the roast and continue roasting for 15 minutes, or until the roast registers about 155 on a meat thermometer or instant read thermometer.
    Serves 6 to 8.