A Hotchpotch of Singular Recipes! A Roast, a Pasta Sauce, Burgers & Cabbage+Bacon!!🌞

Oven-Roasted Pork Butt

This easy pork butt recipe is great for salad, sandwiches, sliders, and more.
By Southern Living Test Kitchen

Ingredients

4 tsp. seasoned salt
2 tsp. dark brown sugar
1 1/2 tsp. granulated sugar
1 1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. pepper
1/8 tsp. dry mustard
1/8 tsp. ground cumin
Pinch of ground ginger

1 (4- to 5-lb.) bone-in Boston butt pork roast

Directions

Make seasoning mix:

Preheat oven to 350°F. Gather your ingredients.

Stir together salt, brown sugar, granulated sugar, paprika,
garlic powder, pepper, dry mustard, cumin, and ginger in
a medium bowl.

Trim roast:

Trim 1 (4- to 5-lb.) bone-in Boston butt pork roast. Pat dry.
Coat roast with seasoning:

Sprinkle with seasoning mixture. Let stand at room
temperature 30 minutes.

Bake roast:

Place pork in an aluminum foil-lined (13- x 9-inch) pan.
Bake 4 to 4 1/2 hours or until a meat thermometer inserted
into thickest portion registers 195°F. Let stand 15 minutes.

https://www.southernliving.com/recipes/oven-roasted-pork-butt


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BROCCOLI AND BLUE CHEESE PASTA SAUCE

Stir this delicious sauce though any pasta for a simple.
and quick dinner. For four people, cook about I4oz (400g)
of dried pasta according to the package instructions.

SERVES 4 *
READY IN 20 mins
SPECIAL EQUIPMENT Food processor

INGREDIENTS

9oz (250g) broccoli, cut into bite-sized florets
1/4 cup low-fat créme fraiche
7oz (200g) Dolcelatte or Gorgonzola cheese, rind
removed and roughly chopped
* finely grated zest of 1 lemon,
plus 1 tbsp lemon juice
1/4 tsp ground nutmeg
freshly ground black pepper
3 tbsp chopped walnuts, to serve.

PREPARE THE BROCCOLI PUREE

1 Place the broccoli in a steamer
and steam for about 5 minutes
or until just tender. Drain well
and transfer to a food processor.
Process to a smooth purée.

MAKE THE SAUCE

2 While the broccoli is steaming, make the
sauce. Place the creme fraiche and cheese
in a saucepan. Cook over low heat, stirring
constantly, until well combined and smooth.
Then stir in the lemon zest, lemon juice, and
nutmeg. Season with a good grinding of
pepper and stir well.

COMBINE AND SERVE

3 Add the broccoli purée to the
cheese mixture and stir well to
combine. To serve, pour the sauce
over cooked pasta, mix to coat,
and sprinkle with the walnuts


From "The No Time to Cook Book"by Elena Rosemond-Hoerr
https://www.goodreads.com/book/show/24878291-the-no-time-to-cook-book


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Cilantro-lime Turkey Burgers

SERVES 4 /
PREP TIME: 15 MINUTES /
COOK TIME: 15 MINUTES /
CAST IRON: 10-INCH SKILLET AND GRIDDLE (OR SECOND SKILLET)

When Dan and I first graduated from college we excitedly dove into
recipe planning, experimenting with different styles of food, ingredients,
and cooking methods. One of our favorite meals that ended up in very
heavy rotation was these turkey burgers—made with a lot of lime juice,
minced cilantro, and served with Gruyère cheese. The ginger and
cilantro bring a punch of flavor often missing in turkey burgers, and the
lime juice helps them stay moist and juicy. Over the years we’ve played
with the recipe but ultimately we come back to this version, agreeing it
is as tasty today as it was when we first fell in love with it.

1 pound ground turkey
¼ cup minced fresh cilantro leaves, plus more for serving
1 jalapeño pepper, minced
1 garlic clove, minced
1 teaspoon minced peeled fresh ginger
Pinch sea salt
¼ cup plus 1 tablespoon olive oil, divided
4 buns
Juice of 1 lime
¼ cup shredded Gruyère cheese
Handful dandelion greens

1. In a medium bowl, mix the turkey, cilantro, jalapeño pepper, garlic,
ginger, and sea salt. Shape the turkey mixture into 4 patties.

2. In the skillet over medium heat, heat ¼ cup of olive oil.

3. Add the turkey patties and cook for 5 to 6 minutes per side. Remove the
cooked burgers to a plate.

4. Preheat the griddle over medium heat.

5. While the burgers cook, brush the cut-side of the buns with the remaining
1 tablespoon of olive oil, and toast on the griddle for 1 to 2 minutes.

6. Sprinkle the lime juice over the cooked burgers. Assemble the burgers on
the buns, topping each with the Gruyère, cilantro, and dandelion greens.

PREPARATION TIP:

Turkey burgers are easy to overcook—they dry out quickly.
Stay close while they’re cooking, and eat them while they’re
hot and juicy


From "The Southern Cast Iron Cook Book"by Elena Rosemond-Hoerr
https://goodreads.com/book/show/35152249-the-southern-cast-iron-cookbook

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CABBAGE, BACON AND POTATO SKILLET
By Judy Yeager

This skillet dish is super easy to make and delicious to enjoy on a
busy night. The flavors are wonderful!

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients


5 to 6 slices bacon
3 tablespoons olive oil or leftover bacon drippings
4 carrots scraped and thinly sliced
1 onion peeled and chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin
1 teaspoon turmeric
4 tablespoons butter Optional
1/2 head cabbage chopped or shredded
4 to 5 potatoes peeled and cubed

Instructions

Cook bacon, remove from skillet, drain and set aside.
Saute onions and carrots until tender in bacon drippings
or olive oil. Stir in butter, cabbage, salt, pepper, cumin,
and turmeric. Cook uncovered about 20 minutes on medium
heat stirring a couple times
Add potatoes, cover and simmer until potatoes are cooked
or about another 20 minutes. Crumble bacon slices on top
before serving.

Makes 6 to 8 servings.

From https://thesouthernladycooks.com/cabbage-bacon-and-potato-skillet/



There! Tasty stuff, and I got to do a little cleanup!