Food Minia

If you are looking for a moist sweet and savory fall-apart tender pork roast... this is it! I made this pork roast for a Sunday dinner gathering, it was so good that 3 weeks later we had to have it for Christmas dinner too.   Scroll down for the recipe. Ingredients 1 (8 to 10 pound) pork shoulder blade roast 2 tablespoon Lawry's Seasoning Salt 1 teaspoon garlic powder 1 teaspoon paprika 1 large yellow onion, quartered 1/4 cup Yoshida's Teriyaki sauce 1 tablespoon Worcestershire sauce Directions Preheat the oven to 450 degrees F. Pierce the roast all over with the tip of a paring knife Sprinkle on all sides with seasoning salt, garlic powder, and paprika and rub into the meat.  Place roast in a shallow baking dish (I used a 9x11 ceramic baking dish) preferably fitted with a roasting rack (though not necessary).   Refrigerate seasoned roast uncovered overnight or at least 8 hours.  Remove from refrigerator and bring roast back to room temperature (30-60 m...

I just ha d to share these cute bunny rolls that I made for Easter dinner.  Everyone loved them they were a huge hit.  The dough recipe is from a previous post by my sister, Lynn, and si nce the recipe has be en pinned over 250,000 times w hy use a nother ?  She call s it Best Rolls Ever.  Now, I can't claim that I came up with the bunny design all on my own.  Nope that's what Pinterest and Google are for.  Bunny design came from Taste of Home . Though the design and a different recipe is used at Taste of Home they didn't have pictures of step by step instructions which I will include here. After you make Best Rolls Ever recipe you will need to let your dough rest for 30-60 minutes. Punch down your dough and with a rolling pin roll out your dough to at least 20 inches long one way (see picture below). Using a pizza cutter you will cut horizontal 1/2 inch strips.  Then cut the strips vertically 10 inches, 5 inches, two 2 inches, and then one inch....

This recipe was inspired by my friend Kim Grimmer when we were out fishing in the cold rain with our husbands and I brought a lame lunch with me and she shared her chicken salad pitas with me . Oh it was sooo good. This isn't her exact recipe but was inspired by her.   6 oz    canned chicken breast (drained) 1/4 C  light mayonnaise 1 t      curry powder 12      green grapes (halved) 1 C     alfalfa sprouts (divided into fourths) 2        Pitas (halved to form pockets) Mix chicken, mayonnaise, curry powder together.  Add grapes and lightly mix.  Divide chicken salad into fourths.  Stuff each pita half with mixture and add alfalfa sprouts into remaining pocket space.  Serves 4. 177 calories per serving.