FRESH IS BEST!

                                                                                

                       
                                                                              

My husband Frank, harvested some of his garden today & yes I helped a little! But I do get to cook something wonderful for dinner with some of these beautiful vegetables! I think I am going to roast some potatoes, carrots, beets, onions, & potatoes with garlic, & butter for supper to have alongside our grilled chicken. The flower is just for prettiness sake! I LOVE THIS!

Succulent Pork Roast in a South Carolina Glaze

                                                                                

Juicy Pork in a mustard based sweet & tangy sauce. this is GOOD PORK!

 

3 to 4 LB Boneless Pork Roast I used a Pork Sirloin Roast

2 TBS Butter

1/4 Cup Yellow Mustard

1/4 Cup Apple Cider Vinegar

1 TBS Ham Base or Soy Sauce I used ham base

2 TSP Chili Powder

3 TBS White Sugar

2 TBS Brown Sugar 

Dash of Cayenne Pepper

Dash of White Pepper

 

Brown roast in the butter in a heavy skillet. Remove from pan & add remaining sauce ingredients. Whisk & bring to a boil. Lower heat to medium heat & add the pork. Spoon glaze over the top. Cover & cook on the stove top at medium low turning roast & basting every 30 minutes. Cook about 1 hour & 1/2 OR until internal temp. reaches 160 degrees F. Serve with glaze spooned over the meat. DELICIOUS!

Banana Cake Supreme!

                                                                                

Moist, Springy in texture & great banana flavor, this is what I was hoping for & it is EXACTLY what I got! Not over powering with banana & not wet or oily this cake is light & moist & GREAT TASTE! I will include some variations for switching this up from Banana Cake Supreme to Banana Cake Supreme +! DELIGHTFUL BANANA CAKE is a JOY!

 

2 Cups Flour

2 TSP. Baking Soda

1 TSP Salt

1 & 1/2 Cups Sugar

1/2 Cup Dark Brown Sugar ( use light brown sugar if you prefer a lighter in color cake)

4 Eggs

1 & 1/2 Cups Vegetable Oil

4 Very Ripe Bananas

1 TSP Vanilla

 

ADD INS FOR VARIATY   :

1 Cup Chopped Nuts

or

1 Cup Chocolate Chips

or

1 Cup Peanut Butter Chips or mix 1/2 choc. chips & 1/2 peanut butter chips

or

1 Cup Coconut

or 1 Cup Raisins

 Stir all dry ingredients together. Beat in oil. Now beat in eggs 1 at a time. Now beat in bananas one at a time. Using very ripe bananas so you do not need to chop or puree first just throw them in & beat. Add vanilla & beat. Pour batter into a well greased & floured cake pan. I used a tube pan but 9x13 pan or cake rounds would be fine! Bake at 325 1 hour for tube pan testing to make sure cake is baked completely! 9x13 pan check at 35 minutes & rounds at 30 minutes!  Once baked let cool in pan for 10 minutes. For tube pan run a knife down the sides to loosen cake. Let cool before frosting!

7 MINUTE FROSTING:

1 Cup Sugar

1/3 Cup Water

1/4 TSP Cream of Tartar

Dash of Salt

Bring to a hard boil stirring to melt sugar. Once you have a rolling boil one that you can not stop by stirring, slowly beat this mixture into 2 unbeaten egg whites. beat for 7 minutes then beat in 1 tsp. vanilla! MY FAVORITE FROSTING! YUMMY!

 

FOR BANANA CAKE you might just want to frost with a CHOCOLATE FROSTING, a PEANUT BUTTER FROSTING, or CREAM CHEESE FROSTING depending on your add ins you chose. NO MATTER WHICH YOU CHOOSE YOU WILL HAVE GREAT CAKE! All of the frosting mentioned you can find right here at Judys Foodies!

BANANA CAKE

Today I am making a Banana Cake frosted with my 7 Minute Frosting! Should be DELICIOUS! the cake is baking now! I will blog the recipe later today! Check back for good old fashion Banana Cake!

Mix it up yourself HEALTHY YOGURT!

                                                                               

This is my go to lunch just about everyday! So much better for you & has real fiber too! Switch up the fruit as you like & I usually go with fresh fruit that is in season & frozen fruit that I have frozen myself when it was in season. This batch I used fresh peaches. I also use apples & blueberries or raspberries. Cantaloupe is also a great choice! I buy a 2 pound container of PLAIN YOGURT. Then I do the following,

 

1 Cup yogurt

1 cup fruit chopped up

1 TBS Ground Flax Seed

1 TBS Honey

1 TSP Ground Cinnamon

Dash or 2 of Vanilla

Mix this up & place in airtight container & keep refrigerated until lunch time! This with some unsalted nuts or whole grain pretzels or crackers, a cup of tea & you have LUNCH! So much better for you & a more generous portion too than those prepackaged yogurts + you are helping the environment by using less throwaway plastic!

Strawberry Angel Food Cake!

                                                                                

This is my Strawberry Angel Food Cake for a crowd cut in half to make one cake that serves about 8 to 9 people. My daughter almost always requests this cake for her birthday!  YES I CHEAT & make a BOX Angel Food Cake but it is so GOOD & makes this cake easy! Go to my archive July 2011 for the recipe & WOW your family & friends they will think you WORKED ALL DAY & NIGHT but we know better! The first part of the recipe shows you how to make this great cake for 25 people & at the end I give the directions on how to make the smaller but still impressive version!

Pan Braised Boneless Pork Loin!

                                                                            

I will admit I LOVE pork in any shape or form & this recipe nails it! Juicy & tender with great flavor it is a sure to please & easy dinner fix!

 

3 to 4 pound Boneless Pork Loin Roast

2 TSP SALT

2 TSP Garlic Powder

2 TSP Onion Powder

1 TBS Parsley Flakes

12 Ounces of Coca Cola

2 TBS Butter

1 TBS Olive Oil

 

Season all sides of your roast. In a deep frying pan, I use my trusted black iron skillet melt butter & olive oil stirring to combine. Over medium high heat add your seasoned roast & sear all sides browning nicely. This will take about 20 minutes. Watch so roast does not burn & turn as soon as you have a side that nice deep brown color. Once seared add the cola, cover & let cook on medium until you have an internal temperature of 160 degrees. about 1 & 1/2 hours. Turn the roast every 20 minutes or so. The cola will thicken & give a very nice glaze to the roast! Serve immediately. Do not count on any leftovers because this pork seems to disappear right before your eyes!