Roasted roast. It’s a roast that was roasted. I shouldn’t be writing at-all-ever.
I’m also giving you a recipe that you won’t be able to exactly recreate because you can’t buy this spice. Unless you live in or near Richmond, VA and go to the South of the James farmer’s market at Forest Hill Park…in THAT case, yes.
It’s a mix of locally grown, dried herbs and salts. Lavender, rosemary, thyme, oregano, basil, lemongrass and sage! The last ingredient is LOVE…awwww! ***sticks finger down throat but then smiles***
When the roasted roast was done and sufficiently rested, I sliced it and topped it with the onions and pan drippings.
Roasted Pork Loin Roast
- a 1.75-2 lb. pork loin roast
- 2 teaspoons of a dried herbs mix (lavender, rosemary, thyme, oregano, basil, sage, lemongrass, Himalayan pink salt and sea salt)
- 1/2 cup white wine (I used Pinot Grigio)
- 2 tablespoons EVOO
- 1 medium to large onion, halved and sliced
- Preheat oven to 350 degree. Salt and pepper the roast on all sides. Heat a large oven proof saute pan over medium to medium-high heat. Add EVOO and pork roast. Once it’s seared to a nice golden brown on one side flip it over and add the onions and wine. Sprinkle the dried herbs all over the pork and the onions. Bake for about 30 minutes or until the internal temp reaches about 145 degrees. Let rest 10 minutes before slicing.
In my thoughts I had named this smoothie “Tropical Smoothie” but that’s before I tasted it. I always clean the blender before I enjoy my morning smoothie, so before taking my first sip Travis made an announcement. “It’s like a smoothie pina colada,” he said. Duh, YES. I totally thought of that first. Hello.
This yogurt is thick and rich and made better by whirling it into a smoothie. Then you have yogurt perfection. (there I go stealing lines again)
The yogurt is full-fat (13 grams per serving) and I’m sure that’s part of reason it kept me full until lunch. The protein in the almond milk and the banana and pineapple in there helped too!
Where’s the rum?
Smoothie Pina Colada
For 2 smoothies:
- 2 cups unsweetened, vanilla almond milk
- 1 cup frozen pineapple chunks
- 1 large banana, frozen and broken into chunks
- 2 containers of Liberte coconut yogurt perfection (hahaha)
- Place all ingredients in high power blender on “smoothie” setting. ENJOY responsibly! :)
Chicken and chips and veggies all whirled(is that a word?) together means yummy soupy-goodness. I have seriously made this so many times that I realized not sharing it here was like I was lying to you somehow. I think my spoon goes into my bowl so fast that I just don’t think about you. Sorry. I think.
It easily doubles to feed your 2 brothers, 2 sisters, their husbands and kids…ummm…a big crowd…
Chicken Tortilla Soup
- 1 tablespoon olive oil
- 1 white/yellow onion, roughly chopped
- 4 cloves garlic, roughly chopped
- 2 carrots, chopped
- 3 ribs celery, chopped
- 1 large zucchini, chopped
- (you can add a diced red pepper here…I didn’t have one)
- kosher salt and freshly cracked black pepper
- 1/2 teaspoon dried oregano
- 1 teaspoon cumin
- 1 28-ounce can fire roasted tomatoes
- 1/4 cup cilantro, chopped
- pepper-jack cheese
- 5-6 cups chicken stock
- 1/2-1 cup crushed tortilla chips
- 3/4 cup Mont Jack cheese with jalapeno peppers
- 1-2 roasted chicken breasts or meat from one small rotisserie chicken, pulled
- 1 cup frozen corn
- Mont Jack cheese
- Sour cream
- more crushed tortilla chips
- Heat oil in dutch oven or large soup pot over medium heat and add vegetables (next 6 ingredients). Season with salt & pepper. Saute until tender or about 15 minutes.
- Add the diced tomatoes, seasonings, fresh cilantro and chicken stock. Bring to a simmer and let cook down for 20 minutes on medium heat.
- Add the crushed tortillas and simmer for 10 more minutes or until soft.
- Remove the pot from the heat and using an immersion blender, blend until smooth. Blend it! Trust me. It somehow tastes better when the soup is smooth!
- Add the shredded, roasted chicken, corn and the cheese and stir around to incorporate.
- Spoon into bowls and finish with your favorite toppings.
Tags: celery, chicken, cilantro, corn, cumin, lime, oregano, soup, sour cream, tomatoes, zucchini