Your #1 All Time Favorite
 

Lisa gave me a recipe for a Mexican soup that my family loved! I would have never thought they would have liked it. But my 14 year old is begging me to make it again. :eek: So I thought it would be good to start an all time favorite thread. It can be main dishes, veggies, casseroles, etc! So what is your best recipe?

Sopa de Lima
 

Sopa de Lima (Mexican lime soup): the short version

Ingredients:
1 chipotle in adobo, chopped
1 medium yellow onion, quartered
10 cloves garlic
2 quarts of chicken broth
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/2 teaspoon oregano
1/4 teaspoon ground cumin
Pinch of cayenne
1 cup chopped cilantro, divided
2 teaspoons lime zest
2 cups shredded cooked chicken
Salt and black pepper to taste
1/4 cup lime juice
1/2 cup shredded Monterrey Jack cheese (4 ounces)
Crushed tortilla chips
2 jalapeños, stems and seeds removed, diced
1 avocado, pitted and peeled, cubed
1 lime, cut into slices

Method:
Place the quartered onion and 10 cloves of garlic under the broiler. Cook until blackened, about 10 minutes, turning once. Place the cooked onion and garlic and chipotle pepper into the blender, along with 1 cup of the broth. Pour into a large pot.

Add the rest of the chicken broth to the pot, and stir in the allspice, cinnamon, oregano, cumin, cayenne, 1/2 cup of the chopped cilantro and lime zest. Bring to a boil and then turn down the heat and simmer uncovered for 10 minutes. Add the shredded chicken and cook for 5 more minutes. Taste and add salt and black pepper to taste. Adjust seasonings, and then stir in the lime juice.

Serve with Monterrey Jack, crushed tortilla chips, diced jalapeños, remaining 1/2 cup of chopped cilantro, avocado and lime slices.


I should add, that I make it differently every time
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Pork Loin Cooking Method
 

This is more of a method than a recipe, but it works amazingly well and reliably.



"My #1 way to cook a pork tenderloin or a boneless pork loin because it's ALWAYS moist and tender. It's easy and foolproof! If you like, marinade the roast and rub with any seasonings that please your palate! So many people have asked me how long to cook tenderloins if they have "more than one" to cook, I wanted to give a simple response. ANSWER: So long as the tenderloins are NOT touching each other, cook 3 or 4 individual tenderloins for the same amount of time as if you were cooking one. Remember, each tenderloin is cooking in its own separate space. This makes it a great entree recipe when having a dinner party for 8-12 people, or more. If you enjoy this pork recipe and cooking method, you might want to try my similar beef cooking method - Perfect Boneless Beef Roasts."
Ingredients


1 lb boneless pork tenderloins ( approximate)
salt and pepper
dry seasoning, of your choice ( thyme, savory, rosemary, garlic powder, onion powder, Italian seasoning, or a mixture)
Directions

NOTE: The success of this cooking method will depend upon how accurate the temperature of your oven is and how well your oven retains heat. Adjust cooking time +/- according your individual oven.

Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast.

Preheat oven to 500-550 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan.

Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven's accuracy and heat retention. Turn oven OFF and DO NOT open oven door for 1 hour. Remove from oven and let rest 5 minutes to redistribute internal juices. Roast will be done, very slightly pink in the center, and very moist.


NOTE:******* For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. If you have an oven probe or a thermometer that has a wire that goes through the side of the oven door, by all means use it and set alarm for 140-145 degrees. It should go off before the hour is up. After resting 5-10 minutes, the roast should reach 145-150 degrees.
According to Sara Moulton on FoodTV, salmonella is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be drier).
VARIATION: To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes. Season as desired and drizzle with a little oil. Add vegetables to pan around (but NOT touching) pork tenderloin. Cook tenderloin as instructed above. The roasted potatoes and carrots should be done when the roast is done. You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.

LOL..I have this in the oven as we speak...after texting you and pleading for the best way to prepare my loin..bwahahaha I put a rub on my pork loin...Grey Poupon Harvest coarse mustard..also recommended by Lisa..

ps..the whole house smells so delicious right now:p

The pork loin is done....omg look at all that crunchy mustard goodness around the edges....THANK YOU for sharing this method Lisa!!! The men in my family are gonna love you:p
Attachment 372836

That does look yummy!

That is my all time favorite pork loin preparation :teethysmi

I like mine still pink in the middle but I know that past pork recommendations that pork not be eaten pink is hard to overcome by some. An internal temp of 145-150 is perfectly safe. With this method, even if you cook the pork until white, it is still juicy and not dried out :thumbup::thumbup:

Perfect Boneless Beef Roast
 

I thought I would also post a similar method for cooking beef. Give this unorthodox method a try ~ You won't be sorry!!


"This easy cooking method allows you to cook PERFECTLY tender boneless beef roasts (from rare to medium-well) of almost any size, as long as the roast is at least 2-1/2 to 3-inches thick. I've used this method for 30+ years, and find it's a lifesaver when I'm having company and want a foolproof entree without the fuss! For Sunday dinners - cook the roast before church, turn the oven off, and dinner is ready when you return home. Great meat for party and wedding meat trays. If you enjoy this cooking method, you might want to try my pork loin/tenderloin version - Perfect Pork Tenderloin. You'll be glad you did!"



4 lbs boneless beef roast, at least 2-1/2 to 3 inches thick, such as tenderloin, sirloin tip roast, eye of round roast, rib-eye ( NO VERY TOUGH CUTS, PLEASE as cooking will NOT make them tender.)
salt and pepper or seasoning or herbs
onions (optional)
mushrooms (optional)
balsamic vinegar (optional)
beef broth (optional)
cornstarch (optional)


NOTE: The success of this recipe will depend upon how accurate the temperature of your oven is and how will it retains heat. Adjust cooking time +/- according to your individual oven.

IMPORTANT: Determine the EXACT weight of the roast from the meat wrapper. Weight will determine how long to cook the roast. If you have a probe meat thermometer with an alarm, I recommend using it.
Preheat oven to 500 degrees.

Cut all visible fat from the outside of the meat. Rub the entire outside of the roast with salt, pepper, or seasonings of your choice, such as thyme, garlic powder, etc. (If using a probe thermometer insert it into center of the meat. Set the temperature to your desired degree of doneness and set the alarm.).
Place roast in roasting pan and bake according to the following Cooking Chart:.

RARE - 3 minutes per pound.
MEDIUM RARE/RARE - 3 1/4 minutes per pound.
MEDIUM RARE - 3 1/2 minutes per pound.
Page 2 of 2Perfect Boneless Beef Roasts (cont.)
Directions
MEDIUM - 4 minutes per pound.
MEDIUM WELL - 4 1/2 minutes per pound.
WELL DONE - not recommended with this method.

Set your oven timer for the cooking time calculated from the Cooking Chart above.

When cook time is completed, TURN THE OVEN OFF! DO NOT OPEN THE OVEN DOOR FOR AT LEAST 1-1/2 HOURS or until the probe alarm signals desired temperature has been reached. After removing roast from oven, tent with foil and let it rest for 5 minutes before slicing.

To reserve meat juices, slice rare/medium rare roasts on a platter where juices can collect. Pour juices into roasting pan, scraping loose any pan drippings, and pour au jus over the roast.

OPTIONAL ONIONS AND MUSHROOMS: Slice mushrooms and onions. In frying pan coated with non-stick cooking spray, saute mushrooms and onions until limp and tender. Add 2-3 tablespoons balsamic vinegar and set aside.

FOR GRAVY: For each cup of au jus (beef liquid), make a slurry by stirring 1-1/2 to 2 tsp of cornstarch into 1 tbs water. Bring au jus to a slow boil (adding 1 cup beef broth, cooked mushrooms and onions w/vinegar if using optional ingredients); stirring constantly. Gradually add the slurry to the boiling au jus. Cook on medium, stirring constantly, until mixture thickens - about 1 minute. Remove from heat and serve.

I cooked mine until it was white throughout and it was OMG juicy and delicious!! It was a hit with the entire family. We were all digging the crunchy mustard off the bottom of the pan:D

This will be my next new recipe to try...my bunch loves roast and this sounds so yummy and easy!

Thank you, Lisa, for posting your method of cooking a pork tenderloin. I have never been satisfied with the recipes I have tried and know it can be way better. Can't wait to try your way!

You won't regret it:) This was the tastiest and juiciest pork roast I have ever cooked.

I know it sounds so simple but mine is for a macaroni salad. I've had many, many salads over the years and they where either good, bad and just ok. I knew when I found myself craving a second helping of this salad it was the one! I almost tripped someone trying to get back to the table. ;) I'll post it when I locate it if anyone wants to try it.....

Oh my! Thanks Lisa for the cooking methods. I am printing them and keeping them for the next time I cook a roast.

Great! Please post!

PLEASE FIND IT!! I love macaroni salad and mine never turns out the same each time. One time it is yum and the next time it is gag. My DH granny used to make the best macaroni salad I have ever eaten, but she didn't have a recipe.

I hope you like it.....I've given this to a few people and they loved it. Two of the husbands ate the whole bowl in one day!

The ingredients.....

Attachment 372876

After dressing is added....

Attachment 372877


Macaroni Salad

2 c. macaroni, cook until just done about 8 minutes
2/3 c. peas
2 celery stalks, minced fine
½ c. shredded baby carrots
6-8 green onions, sliced thin (or chives)
1c. cheddar cheese, bite size (Cabot's reg. or light, mild or sharp)
3-4 hard boiled eggs, chopped
1c. ham, diced
Drain and rinse macaroni. Spread on a cookie sheet to cool before adding to other ingredients.Place all other ing. in a bowl. Set aside to make dressing.

Dressing:
½ c. ranch dressing (Light or reg.Marzzetti Ranch)
½ c. mayo. (Hellman’s)
1tsp. yellow mustard (Dijon optional)
½ garlic powder
¼ -1/2 tsp. pepper
1tsp. salt
1 1/2 tsp. Tabasco
2 tsp. sugar
Put all the ing. in a bowl, stir to combine. Gently fold with the salad ing., adjust salt and pepper to taste. Chill for 3 hours. If needed add some milk and stir before serving.

Substitutions:
Can use bacon instead of ham

**If making potato salad instead of macaroni:
Wash and slice in half baby red potatoes, leave skins on. Cook until tender, drain. While hot cut or chop into smaller pieces. While still hot drizzle with about 4 tbs. of red wine vinegar (or apple cider vinegar or even dill pickle juice) gently turn while drizzling. Spread out on a cookie sheet to cool before adding to dressing.

That sound so good!! I am going to try this recipe..thanks for sharing:)

Made this again today :thumbup::thumbup: I did half with coarse ground mustard and half plain for the :aimeeyork:aimeeyork It was a huge hit all the way around :teethysmi

WOW All of the yummies have made me hungry!

My all time favorite Mexican soup is really more of a stew and it's a New Mexican dish....


Ingredients

2 lbs. lean beef round
2 T oil
3 medium potatoes, diced (1/2"-3/4")
1/2 cup chopped onions
2 garlic cloves, minced
6 green Anaheim or Hatch green chilis, not jalapenos (I generally use canned chilis since I can't get Hatch chilis -- the absolute best)
2 t salt
Black pepper to taste
Hot sauce to taste - optional for those who can take the heat

Instructions

PREPARE fresh chili, roast, peel, remove all seeds and chop. If fresh chili is not available, use 1 can (4.5 oz. to 8oz.) green chili peppers (more or less to your taste)

CUBE meat, sprinkle with salt and brown in the oil.

ADD potatoes, onion, garlic, chili, oregano and enough water to cover. It should have a soupy consistency.

SIMMER until potatoes are done (30-45 minutes), adding water if necessary.

Tip #1: You can adjust this recipe by increasing or decreasing the amount of green chili (chile)peppers and/or garlic to your taste. New Mexicans do like it hot!
Tip #2: You can brown the meat, then put everything in a crock pot to cook all day.
Tip #3: Some people use ground beef to cut costs and add a small can of whole kernel corn, but it is much more traditional to use beef round roast chopped.
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Loving the new recipes!

Sounds delicious>
 

Good posts I will be trying these out, Just printed them off. They look so Yummy, There goes my diet.
Thanks Guys
Anne/Luci:p

Meatloaf
 

Okay...I just made this tonight and I loved it! It is from the foodnetwork website by Paula Deen but I tweaked it. :p This is a keeper for my family!

Oh...I also doubled my recipe. lol Below is the original recipe with my added 2 cents. ;) I also added chopped garlic and worcheshire sauce.
Ingredients

1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper (I used zucchini chopped into 1/4" piceces instead and it was YUM this I recommend)
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice (used a regular 14oz. can)
1/2 cup quick-cooking oats ( Did not use oats! I used panko instead.(japanese bread crumbs)

Topping:

1/3 cup ketchup
2 tablespoons brown sugar (my opinion is to use half as it seemed too sweet)
1 tablespoon prepared mustard
Directions

Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Love Paula Deens stuff! She is a true southern gal when it comes to cooking!