Spiced Pork Rib Roast with Seasonal Vegetables

When you cook pork, make sure you have a meat thermometer that actually works. My thermometer said the meat was done early, so I scrambled to get the vegetables ready and cooked. When the vegetables were done and I started to slice the meat, I discovered that my roast was raw in the middle. We had to wait another hour to eat during which time I tested than had to put the roast back in the oven several times. It was not my finest meal (hence - no picture), but the kids raved about the meat and the corn on the cob. They loved it. 

• 4 pound pork center rib roast, or 3 pound boneless pork top loin roast
• 1-2 Tbsp olive oil
• Coriander-Bay Spice Rub
• 4 ears fresh corn, shucked and halved
• 1-1 1/2 pounds green beans, trimmed
• olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup chicken stock
• 1/2 cup dry white wine

1. Cover roast thoroughly with oil. Rub Coriander-Bay spice rub all over roast. Let sit, covered in fridge overnight or up to 2 days.
2. Get roast out of fridge and let sit for up to 1 hour to come to room temperature. Preheat oven to 325 degrees. Cook roast for 1 1/2 to 2 hours or until it reaches 160 degrees in 13 x 9 pan, or a large dutch oven.
3. While the roast is cooking, bring a large pot of water to boil and add 1 Tbsp salt. Add corn and let boil for 2 minutes. Remove the corn from boiling water with a slotted spoon. Return the water to a boil and add the green beans. Let the beans boil for 3 minutes than remove from water. 
4. When the roast has reached 160 degrees, remove the roast from the oven. Remove the roast from the roasting pan and place on a serving platter. Cover the roast with foil (the temperature will increase to 170 while it rests). Increase the oven to 450 degrees. In the pan the roast was cooked in, add the corn and toss with the pan drippings, adding olive oil if needed. Put the roasting pan back into the oven and cook for 13-15 minutes until the corn starts to brown. Then add the green beans to the corn and toss to cover with the drippings. Bake for an additional 5 minutes. Remove all the vegetables from the pan and place on the platter with the meat.
5. Put the roasting pan over medium heat on the stove top. Add the chicken stock and white wine to deglaze the pan. Pour the pan juices over the roast and serve. 

Coriander-Bay Spice Rub

• 1 Tbsp kosher salt
• 1 Tbsp packed brown sugar
• 1/2 tsp pepper
• 1/2 tsp ground coriander
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp thyme, crushed
• 1/4 tsp ground cloves
• 1/4 tsp ground cardamom
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1 small bay leaf, finely crumbled

Combine all ingredients in a bowl.

Recipe taken from Better Homes and Gardens September Issue

http://www.bhg.com/recipe/pork/spiced-pork-rib-roast-with-seasonal-vegetables/

Chicken Breast with Chive Sauce

from A Pinch of Salt Lake

• 1/2 pound fresh mushrooms, cut into quarters
• 2 green onions, chopped
• juice from 1/2 lemon
• 2 Tablespoons butter
• 1/4 cup flour
• 1 tsp salt
• 1/4 tsp pepper
• 3 large chicken breasts
• 3 Tablespoons butter
• 3/4 cup chicken broth (3/4 cup water, 1 bouillon cube)
• 1 Tablespoon flour
• 1 Tablespoon butter, softened
• 1 cup heavy cream
• 2 Tablespoons chopped chives

1. Slightly flatten chicken breasts to a uniform thickness.
2. Combine 1/4 cup flour, salt and pepper, then coat chicken with flour mixture. Set chicken aside.
3. In a large pan, sauté mushrooms and green onions in butter over medium high heat.  Remove to a bowl and add lemon juice.
4. To same pan, add 3 Tablespoons butter and lightly brown chicken breasts (do not cook through). 
5. Add chicken broth and bring to a boil. Reduce heat and simmer over low heat, covered, for 15 minutes.
6. In a small bowl, combine 1 Tablespoon flour and softened butter.
7. Remove chicken from pan and set aside on serving platter. Stir 1/4 cup of the chicken broth to the butter/flour mixture and stir to incorporate. Add this flour mixture into the pan, over low heat, and stir continuously until smooth and thickened (2-3 minutes).
8. Add cream, mushrooms and chopped chives. Combine until all is heated through. 
9. Pour some or all of the sauce over the chicken. Pass remaining sauce.

Serve over rice, with a side vegetable and bread. 

Serves 6

Honey Lime Chicken Enchildas

adapted from Peacocks On My Porch

• 16 corn tortillas
• oil to soften tortillas (optional)
• 1 lb chicken, cooked and shredded (1 large chicken breast)
• 1 Tbsp honey
• juice of 2 small limes
• 1 Tbsp chili powder
• 1/2 tsp garlic powder
• 1 lb shredded Monterey or Cheddar cheese, divided
• 16 oz green enchilada sauce (we used the brand Las Palmas)
• 1 cup heavy cream

1. Combine the chicken, honey, lime juice, chili powder, garlic powder and all but 1 cup of the cheese. Let stand while you prepare the tortillas.
2. Add 1/4" of oil to a small sauté pan (an omelet pan is a good size). Heat the pan over medium high heat until the oil sizzles when a drop of water is added. Add the tortillas 1 at a time to hot oil for 3 seconds, then flip over for 3 more seconds. Quickly remove the tortilla to a paper towel lined plate and repeat until all the tortillas are cooked (you will need to add more paper towels as you fry the tortillas to absorb the excess oil). If you want to skip this step, just warm the tortillas by wrapping them in a damp kitchen towel and heating them in the microwave for 1 - 2 minutes.
3. Pour 1/2 cup of the enchilada sauce on the bottom of a greased 9 x 13" pan. 
4. Add a Tablespoon of the chicken mixture to each tortilla, roll and place in the prepared pan.
5. Combine the remaining enchilada sauce with the cream and spread evenly over the rolled enchiladas. Sprinkle with remaining cheese and bake uncovered at 350 degrees for 20 minutes.   

Serve with Sautéed Snap Peas with Red Bell Pepper.

Lynn's Chopped Salad

Salad

• 6-7 cups mixed green lettuce - romaine, spinach, red leaf
• 1 large chicken breast, grilled (or deli chicken) and chopped
• 1 crisp apple, cored and diced
• 15 oz can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 bell pepper (preferably red, yellow or orange), chopped
• 1 avocado, diced
• 1/2 cup roasted sunflower seeds

Dressing

• 3 fresh tomatillos
• 1 package dry ranch dressing
• 1 cup cilantro
• 1 cup mayo
• 1/4-1/3 cup buttermilk
• 2 cloves garlic
• 1/4 tsp cayenne pepper

1. Puree all dressing ingredients in blender and refrigerate for at least an hour before serving.
2. Toss first 6 salad ingredients, add dressing then toss again. Sprinkle avocado and sunflower seeds evenly over top.

Serve with flour tortillas (uncooked tortillas found in deli aisle)