Prep: 6 minutes
Cook: 8 hours & 13 minutes

SLOW COOKED PORK
Browning the pork roast before adding it to the slow cooker adds rich flavor.

1 (1 1/2 pound) boneless pork loin roast, trimmed
1/2 teaspoon salt
1/2 teaspoon black pepper
8 garlic cloves, minced
cooking spray
2 cups chicken stock
1/2 cup water
12 (6 inch) corn tortillas
chimichurri sauce
6 tablespoons light sour cream (optional)

 

1. Rub pork with salt, pepper, & garlic. Heat in large nonstick skillet over medium high heat. Coat pan with cooking spray add pork; cook3 minutes on each side or until browned. Transfer pork to slow cooker coated with cooking spray. Add stock to the pan, scraping to loosen browned bits;cook 2 minutes. Pour stock mixture over pork; add water. cover and cook on low 8 hours or until tender.

2. Remove pork from slow cooker, & place in a medium bowl. Pour stock mixture into medium skillet bring to boil over high heat,
cook 5 minutes or until reduced to 2/3 cup.

3.while broth reduces, shred pork using 2 fork. stir in broth reduction.

4. warm tortillas according to package directions. Divide pork mixture evenly among tortillas. Top each with 2 tablespoons of Chimichurri Sauce. Garnish with sour cream if desire.

CALORIES 320,  FAT 12.6g, PROTEIN 29.4g, CARB 23.4g, FIBER 2.3g, CHOL 62mg, IRON 1.5mg, SODIUM 506mg

CHIMICHURRI SAUCE:

3 garlic cloves
1/2 cup fresh flat-leaf parsley leaves
1/4 cup white wine vinegar
3 tablespoons fresh oregano leaves
2 tablespoons extra virgin olive oil
1/2 teaspoon crushed red pepper
1/4 teaspoon kosher salt
3 small shallots, peeled and quartered

1. with food processor on, drop garlic through food chute; process until minced. Add parsley and remaining ingredients; pulse 8 times or until finely chopped, scraping sides of bowl occasionally. Yeild 6 servings ( about 2 TBS. each)

CALORIES 58; FAT 4.8g; PROTEIN .8g; CARB 3.6g; FIBER .1g; CHOL 0; IRON .5; SODIUM 81mg,

As we all sit back and enjoy the 2010 World Cup let’s not forget the 18,000 volunteers who make sure each match runs with precision and professionalism. Over 70,000 South Africans applied to help, showing their extreme enthusiasm for the historic tournament. This weeks drink of the week is dedicated to all of them.

 

 

 

 

South African Creamy Delight

Ingredients
:

1 oz. Vodka
2 oz. Amarula Cream Liqueur
2 oz. Irish Cream ( Bailey’s)
2 oz. Amaretto ( Disaronno)

1 oz. Kahlua

Directions
:

Fill high ball glass with ice.
Pour ingredients so the vodka is First & the Kahlua is Last

Picture this?  Ladies you know what I'm talking about, you've had a busy day, errands to run, washing to do, the house to clean and then as well a lot of us work outside the home or run a business from home. The day goes by so quickly, before you know it the kids are home from school. Arghhhh what to do for dinner?

Most times a bit of pressure is felt, because after the kids settle in, the million dollar question is asked "what's for dinner mum?" And of course you haven't planned anything. The kids are ravenous and you better believe that your husband will be looking forward to dinner as well.
As a nurturing parent you really wish to cook nutritional, delicious meals for your family with the added bonus of not having repeated the same meal within a week.

How often have you wished you could cook those delicious meals you taste in the restaurants that you can barely afford to take the whole family too. Wouldn't life be great if it took you 30 minutes to create a nutritional, delicious meal for your family knowing full well that your family is going to love your meals and devour the whole lot with no complaints whatsoever?
A dream you think?
Actually no, with a bit of advanced planning it can be a reality.

To start with you need a great selection of family favorite recipes. Even professional Chef's use recipes. Have a folder or recipe box to keep your recipes in and keep it in the kitchen so that they are easily accessible.
There are going to be dishes that are more popular with your family than others, make a note of this, I use a big red asterisk so I know at a glance that's a winner.

Be realistic about your cooking skills, if you can barely make 2 minute noodles then its highly unlikely you can make beef wellington. All is not lost though; you can improve your skills and work up to that wonderful dish. Collect recipes that are easy to follow and have ingredients you are familiar with; many times recipes can be difficult because the country of origin is alien to us.

Stock basic essential pantry items in your cupboards, most recipes have the base ingredients. These can include, flour, sugar, butter, eggs, oil, beef or chicken stock, favorite seasonings, cheese, onions and a good selection of vegetables. Then you only need purchase the main ingredient or cut of meat.
A handy tip is to cook a little extra, if you're having a roast the leftover meat can be used for school lunch sandwiches the next day. As well as, left over vegetables can be made into a soup or a casserole. Think ahead, it will save you time and money. With planning and organization you can have nutritious and delicious meals for your family.


About the Author: Marsher Smiman is a qualified Chef of 20 years, a wife, mother and business owner.
To try some family favorites go to
http://www.secretsofarestaurantchefsite.com

Read more: http://www.drinkoftheweek.com/blog/mothers-day-blackberry-champagne-cocktail/#ixzz0n6yepKGx

If you enjoy a Ruben sandwich you will love this twist on the lunch special. Turning corned beef and sauerkraut into a family dinner
is not only quick and easy, but also a crowd favorite. Even the youngest in the family will enjoy this dish. It is great for freezing as well.

 

 

 

 

 

Ingredients:

2 Lbs (4 Cups) Sauerkraut 1 tsp Caraway seed 12 oz Corned Beef cut into slices (you can use canned but I like left over and cut it into squared slices) 1/3 Cup Thousand Island dressing 1 pkg (6-8 slices) Swiss Cheese 2 slices Rye Bread Toasted and cubed 2 tbsp parsley, Chopped if desired

 

Pre heat oven to 350

Spread Sauerkraut in a shallow baking dish and sprinkle Caraway seeds on top. Arrange Corned Beef slices on the Sauerkraut and spoon on the Thousand Island dressing. Layer edge to edge with Swiss Cheese Slices. Top with Rye Bread cubes. Bake in 350 Degree oven for 20 minutes or until hot through and through, garnish with Parsley if desired, Let Stand 5-10 mins and Serve.

Yield 4-6 Servings

Ingredients 12 slices firm white bread 1/2 cup (1 stick) unsalted butter, softened 3/4 teaspoon dry mustard 1 clove garlic, finely chopped 1/2 pound (2 cups) shredded Kerrygold Blarney Castle cheese or Swiss cheese 2  teaspoons chopped fresh chives 1 teaspoon Worcestershire sauce Salt and pepper to taste 4 eggs 1-1/2 cups half and half 2/3 cup milk 1/2 cup chicken broth

Cooking Instructions Cut the crusts off the bread slices. In a small bowl, stir together the butter, mustard and garlic. Spread each slice of bread with some of the butter. Arrange 6 slices, butter side down, in a 9 by 13-inch baking dish. In a medium bowl, combine the shredded cheese, chopped chives, Worcestershire sauce, salt and pepper. Evenly sprinkle the cheese over the bread in the baking dish. Top with the remaining bread, butter side up. In a medium bowl, beat the eggs, half and half, milk and chicken broth. Pour over the bread. Cover tightly and refrigerate overnight. Preheat the oven to 350 degrees F. Uncover the fondue and bake it for 1 hour, or until the top is lightly browned and the inside is fairly firm. Remove the fondue from the oven. Let it rest for 10 minutes. Cut into 8 or 10 wedges.

Preparation Time:

15 minutes

Cooking Time:

60 minutes

Ready In:

13 hours 30 minutes

Servings:

8-10

*The dish is refrigerated overnight and then baked so that it’s creamy inside and crisp golden brown on the outside.
Just before serving, the fondue is cut into wedges.

Use an oval French or Italian loaf -- day old is ideal - - so that the bread slices are substantial enough to stuff.

•4 slices French or Italian loaf (not a baguette) -- 1-inch (2 cm) thick
•1/4 cup  cream cheese
•1/4 cup  semisweet chocolate chips
•1/4 cup  strawberry jam
•2 eggs
•1/4 cup  milk
•2 tbsp. granulated sugar
•1 tsp.  vanilla extract
•2 tbsp. butter
•icing sugar for dusting
•maple syrup and fresh strawberries as accompaniment

With a sharp knife, cut a pocket into the side of each slice of bread -- cutting almost, but not quite all the way, to the edges.
Spread the inside of each pocket with 1 tbsp. of the cream cheese, stuff with 1 tbsp.  of the chocolate chips and spoon in 1 tbsp.  of the strawberry jam. Depending on the size of the pocket and the slice of bread, you may not be able to use the full amount of stuffing ingredients -- just play it by ear and use as much as will fit inside. Squash the bread closed to enclose the filling.

In a bowl, beat together the eggs, milk, sugar and vanilla. Dip the stuffed bread slices into the egg mixture, turning to soak both sides evenly. Arrange on a plate.
In a large skillet, melt the butter over medium heat. Add the stuffed bread to the pan and cook, turning each slice over several times to let it brown evenly and allow the heat to penetrate and melt the chocolate -- about 5 or 6 minutes total. Dust lightly with icing sugar and serve with sliced fresh strawberries and maple syrup.
Makes 2 servings.

How kids can help:
• Help stuff the bread slices with chocolate, strawberries and cream cheeese Dip the stuffed bread into the egg mixture.

The South Beach Diet is one of the most popular diets in decades. All over the world, people are taking off weight by stripping carbs and, in the
process, learning to eat healthier meals. One of the true beauties of South Beach is that it teaches you a whole new way of eating for a healthier,
happier lifestyle. Eating healthy the South Beach way requires an adjustment in your cooking styles, too, though. Once you learn to cook low-carb,
you'll find it easier to maintain your new weight and your new healthier lifestyle. Here are some tips to help you put it all together.
1. Invest in a good cookbook.
The third phase of the South Beach diet is a lifetime maintenance plan that lets you eat a wide variety of healthy foods. If your recipe repertoire was
based on high-fat meals with creamy sauces and processed foods, you'll need to build up a stock of new recipes. The South Beach Diet book is a
good start. It contains a lot of easy to cook recipes that will get you started on building a new repertoire of healthy meals. You'll also find dozens of
South Beach cookbooks on the market that will give you some ideas on the best ways to put your new-found food savvy to use.
2. Think fresh!
Processed foods are the very antithesis of healthy low-carb eating. Even processed meats are packed with fillers that add in carbs and calories without
offering anything in the way of nutrition. Try to shop the outside aisles of the supermarket - fresh fruits and veggies, meats and dairy - and avoid all the
filler meals in between.
3. Learn simple cooking methods.
Learning to cook the South Beach way is surprisingly simple - a lot simpler than the techniques you probably use for cooking now. Steaming,
poaching, braising, roasting and grilling involve very little prep time. If a recipe calls for dredging in flour or dusting with breadcrumbs, throw it out.
You'll learn a whole new appreciation for real, whole foods when you cook them simply.
4. Color your plate pretty.
A healthy plate is full of vibrant, brilliant colors. When you prepare a plate for yourself, think in color. Deep green, dark orange and bright red
vegetables are low in healthy carbohydrates, minerals and vegetables. White potatoes, rice and breads are not. Your best bet is to eat your veggies
when they're at their peak of color - before overcooking robs them of their minerals and vitamins.
5. Spice it up!
Spices are a great way to brighten up flavors in your foods. There's a whole world of spices at your fingertips, and learning to use them can really
wake up your plate and your palate. Learning about the spices used in various regional cuisines can help you turn a meal from bland to POW with just
a few shakes of the spice bottle. Some spices and spice combinations to try are:
Curry isn't just for Indian food anymore. A sprinkle of curry (use a light hand!) can really wake up the flavor in a fresh fruit salad, especially when you
add a dab of vanilla.
Cinnamon is an unusual and delicious spice addition to chicken dishes.
Lemon grass oil adds a tart edge to salads and vegetables. Just a dash added to the olive oil when you sauté chicken also brightens the flavor and
really wakes up your taste buds.
Rosemary gives everything an earthy, sharp flavor that is the perfect foil for poultry and pork.
6. Add a little garnish to your life.
Garnishes are more than just pretty things on your plate. Fresh herbs, slices of fruit and strips of raw vegetable are more than a treat for your eyes.
They add a healthy balance to your diet as well. Choose edible garnishes - a slice of lemon can be squeezed over fish or chicken to brighten flavors,
for instance.
The most important things to remember about cooking low-carb for the long term are these:
Skip the white foods. They're almost always processed
Cook simply. Cooking low carb is usually quick, easy and uncomplicated.
Use olive oil for dressings and sautéing.
Get colorful. The more color there is on your plate, the healthier your meal will be.

About the author:

Stephanie Larkin is a freelance writer who writes about topics involving health and healthy living similar to what consumers read in Cooking Light Magazine

Faux Union Rings/could be used for Chicken too

This is great for Diabetics

4 large Vidalia onions, cut into 1/2-inch thick slices
2 cups skim milk 2 cups whole wheat flour 2 cups whole wheat panko breadcrumbs
4 large egg whites
Salt and freshly ground black pepper
Nonstick cooking spray
3/4 cup Rocco’s Magnificent Mayonnaise or store- bought reduced- fat mayonnaise such as Hellmann’s Low- Fat Mayonnaise Dressing
1 tablespoon liquid smoke, such as Stubs’s
Tabasco sauce
Yields: Serves 4

Separate the onions into individual rings. You should have 20 rings total. Lay the rings in a single layer in a large rectangular baking dish. Pour the milk over the rings and allow them to soak for about 20 minutes, turning them once so that all surfaces of the onion rings have been exposed to the milk. Preheat the oven to 425˚F. Place wire baking racks on each of two foil- lined baking sheets, and set them aside. Put the flour in a shallow dish. Put the panko in a small dish.In a large bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks Working in batches, remove the onion rings from the milk and dredge them in the flour, shaking off any excess. Add the rings, a few pieces at a time, to the panko and coat completely. Spread the onion rings out on the wire racks. Season the rings generously with salt and pepper, and spray them lightly with cooking spray. Bake until the panko is golden brown and crispy and the onions are tender, about 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise and the liquid smoke. Season to taste with Tabasco. Serve the onion rings with the mayonnaise for dipping.