Pork Roast

Normally I'm not a big fan of pork, but I'll make an exception for this roast.

2 - 4 lb pork shoulder
1/8 -1/4 tsp each: salt, pepper
1 - 2 cloves fresh garlic crushed, chopped
1/4 c  water
1/8 c olive oil
1 large onion peeled and quartered
30 - 40 baby carrots

juice of 1 lime

Preheat oven to 350 F'.

Peel, rinse, quarter onions.

Peel, crush and chop garlic.

Cut lime in half. 

Remove roast from refrigerator, let it set out for a few minutes. Place roast in a roasting pan, Through a sieve squeeze some lime over roast. Pour some of the oil on 1 side of roast

Make some tiny slits all over roast. Stuff slits with garlic.

Sprinkle half of the seasonings over roast.

Turn roast over. Pour remainder of the lime and oil over other side of roast. Repeat prior process with garlic and seasonings.

Pour water in bottom of pan.

Add carrots and onions to pan. Place pan in oven and cook for 1 - 2 hrs. approx or until desired doneness. 

Remove roast from oven and cover with the foil to keep warm. Let rest for a few minutes before carving.

Serves 4 - 6 approx.

Bloody Maria™

This is perfect for spring or anytime 

46 oz, jar vegetable or tomato juice (regular or low sodium)
1 T.   lime juice

Tabasco sauce (to taste)

1/2 tsp. each: Worcestershire sauce, horseradish (prepared)

1 lime cut into wedges (garnish)

1 clove diced garlic (optional)
4 - 6 oz. tequila
Ice

Juice 1 lime.

Peel, rinse, chop garlic. 

Cut remaining lime into 4 - 6 wedges, set aside.

In a pitcher combine garlic and remaining ingredients over ice.

Pour in glasses, Garnish with lime wedges. 

Serves 4 - 6.

Holiday Potatoes™

This is perfect for Easter or anytime.

1 package 4 c. shredded potatoes
1/2 c. melted unsalted butter
1 onion chopped
1 can cream of mushroom soup
1 package 2 c. shredded cheddar cheese
1 c. reduced fat sour cream
1/8 - 1/4 tsp. each: salt, pepper
1/4 tsp. granulated garlic
Non stick cooking spray

Preheat oven to 350 F.

Spray baking pan or casserole dish with non stick cooking spray.

Remove package of potatoes from freezer, let thaw a few minutes.

Peel, rinse, chop onions.

Combine ingredients in a mixing bowl, mix well.

Pour into baking pan, spread evenly. Place into oven and bake for 1 hr. or until done.

Serves 6 - 8.

Spring Forward Wonton Cups™

This recipe is perfect for Easter, company or anytime.

12 wonton wrappers
1 - 2 cloves fresh garlic chopped, crushed
1/8 - 1/4 tsp each: salt, pepper, lemon juice
lemon zest
Pinch red pepper flakes 
Nonstick cooking spray
1/8 - 1/4 c. + 2 T  oil (adjust amount needed)
1 - 2 c. fresh baby spinach 
2 c. ricotta cheese
1/8 - 1/4  c Parmesan cheese (adjust amount needed)
1 tsp each: oregano, basil
1 egg

Preheat oven to 375 F

Rinse and pat dry spinach. Snip ends from spinach leaves.

Peel, rinse, crush, chop garlic.

Heat a saute pan over medium high heat. Lower pan to medium, add oil. Add spinach and saute for 5 min set aside. 

Spray muffin tin with nonstick cooking spray.

In a measuring cup pour oil. With a pastry brush, brush both sides of wonton wrappers with oil. 

Place wontons into muffin tin and bake for 8 - 12 minutes or until done. Remove from oven and let cool.

Zest and juice lemon. 

In a bowl crack 1 egg and whisk for 10- 20 sec. Add ricotta cheese and mix well. 

Add spinach, oregano, salt, pepper, basil, garlic, pepper flakes, lemon juice and zest. Mix well. 

Spoon mixture into wonton cups.  Sprinkle cheese over cups. Place in oven and cook for 7 - 12 minutes or until cheese is melted and golden brown. 

Serves 3 - 4.