Got this recipe HERE. Trying it tonight with leftover pork roast and the buttermilk rolls.
Red Potatoes
Olive Oil
Kosher Salt
Black Pepper
whatever other herb you want (ex Rosemary, Thyme, Chives, etc)
Boil potatoes in salted water until fork tender. Generously drizzle olive oil on a cookie sheet, make sure it is enough so potatoes don't stick. When potatoes are tender place on the cookie sheet, and mash gently with a potato masher once, then turn masher 90 degrees and gently mash once more to flatten the potato. Brush the tops with more olive oil. Sprinkle Kosher salt (you can use regular, but the Kosher will adhere better since it is bigger). Next sprinkle with black pepper and then whatever herb you want to use. Put in 450 degree oven on the top rack and bake for 20-25 minutes.
I highly recommend jumping over to the blog they came from, she has nice step by step pictures of everything and I don't!
Monday, September 29, 2008
Pork Roast
Got this recipe HERE. It was super moist and EASY!
Favorite Pork Roast
Pork Sirloin Tip Roast (they come in a 3 pack at Costco-and (BONUS)are 98% Fat Free)
Ranch dressing mix (the dry packet)
1/2 cup of water
You simply put the roast in the crockpot(they are about 2lbs), sprinkle on about 1/2 of the ranch dressing packet. Fill the crockpot about 1/2 cup of water and cook on low for about 5-8 hours. The roast is done when you can easily shred it up with your fork. Super tender and flavorful!
*I started with my roast partially frozen and so I cooked on high in the crockpot for the first 1 1/2 hours or so then flipped to low and kept at low for another 6-7 hours.
Favorite Pork Roast
Pork Sirloin Tip Roast (they come in a 3 pack at Costco-and (BONUS)are 98% Fat Free)
Ranch dressing mix (the dry packet)
1/2 cup of water
You simply put the roast in the crockpot(they are about 2lbs), sprinkle on about 1/2 of the ranch dressing packet. Fill the crockpot about 1/2 cup of water and cook on low for about 5-8 hours. The roast is done when you can easily shred it up with your fork. Super tender and flavorful!
*I started with my roast partially frozen and so I cooked on high in the crockpot for the first 1 1/2 hours or so then flipped to low and kept at low for another 6-7 hours.
Buttermilk Rolls
Got this recipe from HERE, and trying it out this morning, they look super yummy!
Buttermilk Refigerator Rolls
3 cups Buttermilk (room temperature)
3 cups flour
1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes)
½ cup sugar
3 eggs, beaten with a fork
2 tsp salt
5 cups flour (sometimes you need a cup more--it should not be too sticky)
½ cup oil
1 tsp baking soda
Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Let this stand at room temperature until double in size, about 2 hours.Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and kneed for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, covered. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.)Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ - 2 hours. Dough from the refrigerator will take longer because the dough is cold.Bake at 350° for 10-12 minutes. Brush with melted butter if you like
Buttermilk Refigerator Rolls
3 cups Buttermilk (room temperature)
3 cups flour
1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes)
½ cup sugar
3 eggs, beaten with a fork
2 tsp salt
5 cups flour (sometimes you need a cup more--it should not be too sticky)
½ cup oil
1 tsp baking soda
Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Let this stand at room temperature until double in size, about 2 hours.Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and kneed for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, covered. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.)Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ - 2 hours. Dough from the refrigerator will take longer because the dough is cold.Bake at 350° for 10-12 minutes. Brush with melted butter if you like
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