crazy weekend!

I can not believe another week has flown by here are a few recipes from this week I enjoyed!

this pork loin recipe was sooooooo good great for a fall day!

The Best Pork Loin Recipe Ever
Ingredients:
Paste: (Marinade)
· 1 cup light brown sugar
· 2 tsp finely chopped garlic
· 2 tsp ground ginger
· 1/2 tsp ground cloves
· 1/4 tsp ground black pepper
· 1 tsp kosher salt
Pork Loin:
· 2 tbsp Goya adobo seasoning
· 2 tbsp minced shallot
· 1 tbsp minced garlic
· 1 tbsp minced fresh thyme leaves
· 1 tsp minced fresh oregano leaves
· 1 tsp minced fresh parley leaves
· 1 package pork loins (They come in twos where we get ours, but if buying a single, go for a 5 lb loin)
Method:
In a small bowl, combine shallots, garlic, thyme, oregano, adobo and parsley. Rub the mixture all over pork, pressing firmly, and refrigerate overnight.
Preheat oven to 350°F.
Place pork loins in a roasting pan and bake for 30 minutes. Remove pork from the oven and let stand until cool enough to touch.
Spread the paste all over the loin. Return to oven and cook until it has developed a good crust on the outside and is cooked to your desired doneness. About 25 to 30 minutes. (Place a cookie sheet under your roasting pan if it’s shallow, the brown sugar will foam after about 20 minutes in the oven, and could spill over in a shallow roasting pan.)
Remove pork from pan and let rest for 15 minutes. cut into slices, drizzle with pan juices and garnish with a sprig of thyme.
Serve immediately.
Plating:
The original recipe called for the loins to be buried in a mushroom fricassee. While that is a very French plating, I’d be ashamed to cover something this lovely with a thick sauce like that. I prefer to simply place a bit of the sauce on the plate, arrange a suitable portion in the sauce, drizzle with the pan juices, and garnish with fresh thyme or oregano (or both, if you’d like.)Serve with something citrusy for an amazing taste combination

here is a easy lasagna recipe that is still good!

Ingredients
1-½ pound Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese
2 whole Beaten Eggs
½ cups Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese
1 package (10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
Preparation Instructions
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.