Bethany's Recipe Box

OMG Dinner was FABULOUS tonight! First the main course... -Marinate a pork loin in orange juice, cranberry sauce, Grey Poupon mustard, orange marmalade, salt, pepper, and fresh rosemary (all to taste) -Fix the grill up for indirect heat. Set a pan of water in the middle of the coal wrack. Put a pile of coals on each side of the pan. Get the coals nice and hot. Place the loins over the pan of water until they reach about 145 degrees. The- coast them with the glaze (below) and flip them until internal temp is 155+ -Glaze: mix same ingredients as marinade. Bring to a boil. Simmer for about 30 min. Let the loin sit for a few then carve it and pour some more glaze over it. Serve with BREAD..... ---------------------------------------------------------------------------- This is a recipe I found online that is the same as the bread at Macaroni Grill but you can do it in the bread machine. It REALLY DOES taste just like it!!!! http://http://allrecipes.com/Recipe/Jos-Rosemary-Bread/Detail.aspx

We cleaned out our pumpkins at Halloween and saved the meat in the freezer. It sat there for a few months so we decided we needed to cook it. It was cold out and we tried homemade pumpkin soup. It was great! You can make it with pie pumpkins as well if it’s not Halloween time.   Creamy Roasted Pumpkin Soup 6 Cups Chicken Bone Stock 1 1/2 teaspoons salt 4 cups roasted pumpkin puree (we roast it like acorn squash with EVOO salt & pepper. Peels easy too) 1tsp fresh parsley 1 cup chopped onion 1/2 tsp chopped fresh thyme 2 minced cloves of garlic 1 cup heavy whipping cream 5 whole black pepper corns Garlic Salt & Cracked Pepper Put all ingredients except parsley and creme into a pot. Bring to a boil. Reduce to simmer for 30 minutes. Puree the soup (emulsion blender, food processor, or plain old blender) and bring to a boil again. Simmer and cook for another 30 minutes. Stir in heavy creme, season as needed with garlic salt and cracked pepper    and serve it up with...

Traditionally chicken cordon bleu is served wrapped in fillo but like to ad a little southern to it by frying it! 4-6 thin cut boneless chicken breasts Shredded Havarti Cheese or Gruyere Shredded Ham Italian Bread Crumbs one egg per chicken- mix with milk to make an egg wash Cajun Seasoning cooking oil 1-Pound the breasts as flat as possible without putting holes in them 2-Put shredded ham and cheese in the middle of the breast 3-"seal" the breasts together as much as possible using toothpicks or cooking string 4-Season with cajun seasoning 5-Dip breast in egg, coat with breadcrumbs (I use a gallon size ziplock) then dip again in egg and coat a second time 6- Once chickens are all double breaded fry in cooking oil. Flip when bottom looks brown. Cook on other side until the whole thing is evenly brown. 7-Place on paper towels to drain b4 serving We served it with pasta and a salad- BIG HIT! Also try stuffing with spinach & provelone for a veggie option

So....we got a lot of great feedback on the food at the wedding so I thought I'd post a few of the recipes on here (which are also pretty much standards at the house anywayz....) Beef Roast My mom used to make this on a regular basis. We always ate it the first night over rice and the second night on sandwiches! I'm not sure which I like more... 1. Find a 4-5 pound fatty roast (the leaner ones don't make as good a gravy) 2. Take a knife and stab the roast multiple times deep in the meat 3. Slice up several garlic cloves length wise 4.Place a slice of garlic in each hole in the roast 5. Dump one can cream of mushroom soup on top of roast and spread it evenly 6. Sprinkle one packet of powdered onion soup mix over the top of the cream of mushroom 7.If you have any onions available chop them up and throw on top for good measure 8. Cook in the crock pot all day on low 9. Pull the roast apart with a fork and serve over rice with the gravy or on some rolls with a little horseradis...

It can be done! We spent a long weekend in Florida recently and found a fabulous way to fix up a spare gallon of oysters. 1. Build a spectacular fire in the pit and let it die down to red hot coals 2. Get yourself a few muffin tins 3.Put a slice of butter in each tin 4.Place 2-3 oysters in each tin 5. Season with whatever you want! Our favorite included boiled garlic, l&p, s&p, lemon juice, and a Parmesan topping. Another great option was wrapping the oyster in a half piece of bacon. 6. Top with another slice of butter 7. Place the muffin tins directly on the hot coals of the fire (no flames!) Cover it if possible (we used a metal garbage can lid- but a broiler pan would probably work. 8. Cook about 7-10 minutes until oysters start to curl and look "done"